This is that time of the year when everything around is colorful. Yellow and orange and bright and beautiful. The recipes also reflect the color with the main ingredient of the season-Pumpkin. I grew up eating pumpkin as a vegetable but after coming here in the USA, I have seen it being incorporated in cakes, pies, breads and what not?
At first I was intimidated to try as I was not sure how pumpkin would taste in a cake or a bread. After trying for couple of times I fell in love with the flavors of the pumpkin spice that mainly goes in the making of these treats. The warm flavors from the spices and the sweet aroma from the pumpkin make the usual treats very special for the season.
This chocolate chips muffin is also not an exception. The warm spices blend in most beautifully with the sweet pumpkin making the muffins soft, moist and delightfully sweet. The chocolate chips are an added bonus. With every bite you get a sweet crunch. In all, these muffins are perfect for your upcoming Thanksgiving breakfast or brunch party.
Muffins are quick breads that require no extra skill or appliances. You can put together in a single bowl with a whisk and a spatula. This recipe is simple. It requires melted butter but you may replace with vegetable oil but butter gives the richness to the muffins.
Enjoy these muffins with your morning cup of coffee.
These muffins stay good in an airtight container for 2-3 days. They freeze well too. You may double the recipe to get 2 dozens or 12 jumbo size muffins. While combining the dry ingredients with the wet ingredients do not over beat the batter. That will lead to dense and tough muffins. You may add white chocolate chips or both in the recipe if you wish.
Chocolate Chips Pumpkin Muffins
By November 15, 2014Published:
- Yield: 12 (12 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
The warm spices blend in most beautifully with the sweet pumpkin making the muffins moist and delightfully sweet. The chocolate chips are an added bonus. With every bite you get a sweet crunch. In all, these muffins are perfect for your upcoming Thanksgiving breakfast or brunch.
- 1 1/4 cup all purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 pinch salt
- 2 large eggs at room temperature
- 1 cup pumpkin puree
- 1/2 cup butter melted
- 1 cups chocolate chips I used the semi-sweet
- Pre-heat the oven at 350F. Line one muffin tin with muffin cups or grease with non-stick spray.
- In a medium bowl, add flour, ground spices, salt, sugar, baking powder, baking soda. Whisk all the ingredients well until combined. Set aside.
- In a separate large bowl , combine the eggs, pumpkin puree and melted butter. Beat on low speed until just combined. Gradually beat in the dry ingredients just until combined. Do not over mix.
- Add the chocolate chips and stir lightly with a spatula. Spoon the batter into the prepared muffin tin until 2/3 full. Bake in the pre-heated oven for 20 minutes or until toothpick inserted in the center comes out clean.
- Cool on a wire rack for 5 minutes and then transfer the muffins on the rack to cool completely.
- Enjoy with your morning cup of coffee or any time of the day.