I must say I have been on the search for a good pumpkin muffin recipe for a while now. Two years ago, I shared two that were quite good and very different from each other. A Pumpkin Cream Cheese Swirl Muffin, that reminded me of this Cheesecake Stuffed Pumpkin Bread and a Pumpkin Cranberry one, that I got the idea for from a Chobani pumpkin yogurt. And while both of those pumpkin muffins were delicious, I think I finally found the perfect pumpkin muffin for me. It stayed moist for a couple of days in an airtight container at room temperature, it doesn’t involve a lot of crazy ingredients and it has chocolate chips. Which means it works just as well as a breakfast treat as it does for a midday snack or even dessert. I enjoyed one for each of those occasions. It’s simply called a Chocolate Chip Pumpkin Muffin.
One more thing that’s great about this recipe… You can halve it easy enough and still end up with a decent amount of delicious muffins. I halved it and ended up with enough batter for 14 muffins. One last thing, make sure to sprinkle your muffins with a few extra chocolate chips prior to baking. It makes them prettier and a little extra sweeter!
Chocolate Chip Pumpkin Muffins
3 cups flour
3 cups sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon Kosher salt
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup water
1 teaspoon ground clove
1 teaspoon all spice
2 cups semi-sweet chocolate chips, plus additional for sprinkling on top
Preheat oven to 350 F. Line two cupcake pans with liners.
In a medium bowl whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
In a large bowl, using a handheld mixer, beat the pumpkin, oil, eggs, water and spices on medium speed until combined. With the mixer on low gradually add in the flour mixture and mix until just combined. And finally, fold in the chocolate chips with a rubber spatula.
Transfer the batter to the prepared cupcake tins, filling each crevice about 2/3 full. Sprinkle the top of each muffin with a few chocolate chips. Bake in the preheated oven for 25-30 minutes, until a cake tester inserted into the center of one of the muffins comes out clean. Let cool in the pans for five minutes and then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
Recipe from What’s Gaby Cooking