One of my favorite things to do in the fall is bake. While I love baking year-round, the flavors this time of the year are the best—pumpkin, cinnamon, chocolate, spices. These classic pumpkin chocolate-chip muffins combine all of my favorite fall flavors into one tasty treat. And not only do they taste yummy, but they also make the whole house smell amazing while they bake.
These pumpkin muffins are perfect for breakfast, an afternoon snack, or alongside soup or chili for dinner. They make great treats to take to friends and neighbors and are delicious with a big mug of coffee or hot apple cider.
Click through for the ingredients and instructions…
Pumpkin Chocolate Chip Muffins
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 cup milk chocolate chips
2 large eggs, lightly beaten
1 1/4 cups pumpkin puree
1/2 cup vegetable oil
1/2 cup water
2 Tablespoons butter, melted (optional)
1/4 cup cinnamon sugar (optional)
Preheat the oven to 375°F. If you want to leave the muffins plain, which is surprisingly how all of my kids prefer them, line 18-20 muffin cups with paper liners. If you want to dip them in cinnamon sugar after they cool, spray the cups with nonstick cooking spray and don’t use paper liners. Combine all dry ingredients plus milk chocolate chips in a large bowl. Combine eggs, pumpkin, oil, and water in a medium bowl; add to dry ingredients and stir until just mixed. Divide mixture evenly among prepared muffins tins, and bake for 20 minutes. Remove muffins from pans while still hot, and allow to sit at least until cool enough to touch. If you want to, dip the top of each muffin in melted butter then cinnamon sugar. Allow to cool completely before eating. Makes 18-20 muffins.
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