#2 - Pumpkin Chocolate Chip Muffins

I hope this doesn't start us out on the wrong foot, but I'm not a huge pumpkin lover.  You will never catch me with a Pumpkin Spice Latte or eating pumpkin ravioli.  I had honestly never even eaten a thing with pumpkin in it until my best friend made this amazing pumpkin chocolate chip bread a couple of years ago, and since then it's been my go to fall dessert recipe.

This is not healthy, but it's delicious and it makes oh so many muffins.  Unless you have a large family, plan on packaging some up and making friends with your neighbors or taking some to Bible study (I did both today and G and I still have enough to last us through the weekend).

ingredients.jpb

Pumpkin Chocolate Chip Muffins

Here's the ingredients you will need:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 3/4 cups (one 15-ounce can) pumpkin puree
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips - I only use Ghirardelli Bittersweet chips which I think makes all the difference because they're not as sweet as milk or semi-sweet chocolate.
muffin_cups.jpg

Preheat oven to 350 degrees and line muffin cups or spray with Canola oil and flour.  (You could also make these a 2 bread loafs - that's what the original recipe was for)

dry_ingredients.jpg

Mix all the dry ingredients together in one bowl and set aside.

mixing.jpg

Next, pull out that Kitchen Aid mixer - add in the pumpkin and oil and blend until combined.  Then add in the eggs one by one and the vanilla.  Add in about 2/3 cup of room temperature water.  This will make your mixture kind of frothy.  Combine the dry ingredients with the wet ingredients.  Last fold in the chocolate chips.  Fill the muffin cups about 2/3 of the way full and bake at 350 degrees for 18 minutes.

pumpkin_muffins.jpg

Once they're done, pull them out of the tins and let them cool on a rack...and pull one out and eat it while it's piping hot.   Once they're cool I suggest storing them in paper lunch bags because it keeps the muffins from getting sticky on top.  Enjoy!