It’s that time of year!
Time when lots and lots of food bloggers start bombarding the web with recipes containing pumpkin! I am jumping on that band-wagon! Though I think I am a late arrival, as I have been seeing recipes with pumpkin for weeks. Summer wasn’t even over and some were rushing into Fall. It’s kind of like seeing Christmas decorations already in the stores (saw it today- couldn’t believe it).
This pumpkin recipe (yes, there will be a few more!) is for muffins. Pumpkin Chocolate Chip Muffins.
A former co-worker shared her recipe with me, and over the years I have made some changes to it. Ok, I just was thinking about how long I have had this recipe, and it has been about 15 years. Oh my goodness! The muffins are dense, but moist. If you don’t care for the combination of pumpkin and chocolate, you could easily substitute nuts or even dried cranberries. I just happen to like pumpkin and chocolate together!
Pumpkin Chocolate Chip Muffins
Makes 12 regular-sized muffins
1/2 cup (1 stick) butter, melted
1 cup pumpkin puree
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 2/3 cup flour
1 cup chocolate chips
Preheat oven to 325 degrees. Grease a muffin pan, or use muffin papers.
In a large mixing bowl, combine the melted butter and pumpkin puree. Add in the eggs and stir until well combined. Add in the sugar, cinnamon, salt, baking soda, and baking powder. Stir in the flour until just combined, then add in the chocolate chips. Spoon the dough evenly into the prepared muffin pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let cool for 10 minutes. After 10 minutes, remove the muffins from the pan and place onto cooling racks to cool completely. Enjoy!
Made with love, not calories!