Sunday breakfasts are a favorite for me and my family. Depending on our church schedule, I usually end up with extra time to bake something extra delicious. This past Sunday morning called for Pumpkin Chocolate Chip Muffins.
As I gathered my ingredients to make these delicious fall muffins, I realized I was about one cup short of chocolate chips. Seeing as how I had refilled my chocolate chip canister earlier this week, I imagine that more than one pair of little hands found their way into the jar. Luckily, we had about a dozen fun-sized Hershey bars leftover from recent activity. So my girls and I chopped those up to mix in and saved the 1/4 cup of chocolate chips for sprinkling on top. Adaptability is the name of the game around here! The chopped-up chocolate chunks were delicious in this recipe and many other substitutions would work just as well. I’m thinking about trying white chocolate or cinnamon chips but you could easily omit the chips completely and have pure pumpkin muffins.
Here’s hoping you have extra time this week for extra delicious Pumpkin Chocolate Chip Muffins!
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 C flour
- 1 t. baking soda
- 2 t. pumpkin pie spice
- 1/2 t. salt
- 1/4 c. milk
- 1/2 c. vegetable oil
- 1/2 c. sugar
- 1/2 c. light brown sugar
- 1 1/2 c. canned pumpkin puree
- 2 eggs
- 1 c. chocolate chips (reserve a few for topping the muffins)
Directions
- Preheat oven to 425 and line a 12 count muffin tin and a 6 count muffin tin with paper or silicone tin liners.
- Mix flour, baking soda, pumpkin pie spice, and salt together in a bowl and set aside.
- In another bowl mix milk, oil, sugars, pumpkin puree, and eggs until well blended.
- Add wet ingredients to the dry and mix gently, only until just combined.
- Add chocolate chips and gently stir until incorporated.
- Fill tins almost all the way full* and bake for 5 minutes, reduce the heat to 350 and continue baking another 15-18 minutes or until a toothpick inserted in the middle comes out clean.
*because this is such a heavy batter as long as you leave about 1/4″ space from the top of the liner the muffins will puff up, not over the edges
the pumpkin/chocolate muffins look awesomely delicious.
I love when my sister makes these! If fall were a muffin, this would be it.