Looks Delic
It’s not the first time I’ve admitted that we aren’t healthy breakfast eaters in our house. Fresh baked muffins are our favorite go to morning treat and I can’t say I feel guilty about it. I try to sneak in a little (very little) nutritional substance, like the banana in these muffins I made last week, and the pumpkin in this week’s muffins. But do you notice another theme too? Chocolate chips! I’ve created monsters that add chocolate to breakfast more days than not. I can’t remember the last time my kids had a pancake without chocolate chips.. now that I think about it maybe I am starting to feel a little guilt?
How to Make Pumpkin Chocolate Chip Muffins
I’m not sure where the recipe originated from but it’s written on an index card that I at one point copied off my mom’s post-it note collection of recipes. The original recipe called for raisins, which I personally love, instead of chocolate chips so if you prefer to go that route, know that you won’t be disappointed.
As easy as this recipe is (it’s pretty much a toss everything in, mix well, and bake kind of recipe) it is also very moist and therefore cooking times sometimes vary. I like to keep the recipe as muffins because the muffins bake a little faster and the moisture doesn’t become so much of an issue but the recipe was originally written to be baked in a loaf pan. Because the loaf needs to bake for such a long time, it can sometimes brown a little more than I like on top. Whether you decide to bake muffins or a loaf, either way, just keep an eye on the color and texture as you near the end. Don’t be afraid to add a few minutes if things aren’t quite set yet but be careful not to let them get too dark on top.
Recipe Variations
You can get the recipe and all of the details for the pumpkin chocolate chip muffins below. If you want to bake a pumpkin loaf instead just follow the recipe as written but make these few changes:l
- Lightly spray the loaf pan with cooking spray before pouring in the batter
- Increase the bake time to 1 hour, or until a toothpick inserted into the center comes out clean.
- Start checking the loaf at about 40 minutes into baking for the color on top. If it is getting dark cover with foil for the remaining time.
The Recipe for Pumpkin Chocolate Chip Muffins
If you bake these pumpkin chocolate chip muffins (or a loaf) of your own let me know in the comments below! Enjoy!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cup flour
- 1 cup sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 ½ tsp baking soda
- ½ cup vegetable oil
- 2 eggs
- 7 oz canned pumpkin
- 1 tsp vanilla extract
- ? cup water
- ¾ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°.
- Mix the dry ingredients together in a medium size mixing bowl.1 ¾ cup flour, 1 cup sugar, ½ tsp cinnamon, ½ tsp nutmeg, 1 ½ tsp baking soda, ¾ tsp salt
- Add the remaining ingredients, except chocolate chips, and mix well. Then fold in the chocolate chips.½ cup vegetable oil, 2 eggs, 7 oz canned pumpkin, 1 tsp vanilla extract, ? cup water
- Spoon batter into muffin tin, either sprayed with cooking spray or lined with muffin wrappers, so the muffin cups are ¾ full.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool on a wire rack before storing in an air tight container.
