I get that the subject of pumpkin flavored things in the Fall is polarizing. I am here to say that I am 100% team pumpkin. There are few flavor combinations that I love more than pumpkin and chocolate and these muffins are just that!
I have eaten many a pumpkin muffin in my day, but these are my favorite. I often make these and share them with neighbors, teachers, and friends if I can sneak them away from my family quickly enough!
While we’re on the subject of baking, I’m going to share with you my favorite measuring spoons!! You can find them on Amazon and they are on sale right now!!! They are magnetic and have 2 shapes.
The elongated shape fits into small spice tops!!
Anyway, they are awesome and we use them all the time!!
Ok, back to the muffin goodness!!! Just a couple of helpful hints. I have spoken to several people that have a hard time making muffins, or sweet breads in general. The biggest issue I see is that people will just mix the ingredients too much. Mix the dry ingredients all you want!!
Mix the wet ingredients all you want!!
When you combine both wet and dry, however, mix sparingly!! Don’t be scared if you see little lumps of flour in it still. It does not have to be perfectly smooth. If you want to give it the best chance of blending well, let your eggs sit out for awhile before baking. Once they’ve come to room temperature, then start.
Then add the dry ingredients little by little and don’t overmix!!
And, of course, as soon as you open the bag of chocolate chips, you can be sure that whatever little person is around (or big person) will come over to “help” 😉
A note on the chocolate chips. Generally speaking people have semi-sweet chocolate chips as those are the ones most often used in chocolate chip cookies. Now, don’t get me wrong, I love semi-sweet and all things dark chocolate! Pumpkin, however, pairs better with milk chocolate. It has a milder flavor and allows the pumpkin flavor to shine through instead of taking over. So, even if you have always used semi-sweet chocolate chips for your pumpkin baking endeavors, now’s the time to give milk chocolate a try. Or walnuts, or pecans, if that’s what you’re into. My husband prefers these muffins sans chocolate chips. The richness of the spices lends itself well to being served without the extra sweetness. But as for me and my littles, we always go for the chocolate!!
These are the perfect thing to add to your Fall baking list!!
They make a great after-soccer practice snack too!!
When my daughter walked in the house shortly after I made these she said, “We should really bake these everyday so that our house always smells this delicious!!!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 15 oz can pumpkin puree (I use Kroger, you can also use your own pureed pumpkin as long as you have a scale to measure it!)
- 4 eggs
- 3/4 cup oil I use canola, vegetable works too
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups flour if you use wheat flour use 2 cups white and 1 1/2 cups wheat
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon I often shake a little more in to boost the flavor
- 1 1/2 teaspoons ground nutmeg
- 1/2 teaspoon ground cloves make this a heaping 1/2 teaspoon. It's not quite 3/4 of a teaspoon, but definitely a little more than 1/2!
- 1/4 teaspoon ground ginger
- 11/2 cup Milk Chocolate Chips Optional
Notes
Give them a try and let me know what you think!
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Kayleen
I’m SO excited to try these and deliver some to neighbors (after taste-testing several, of course…) I’m team pumpkin too! 🙂
JoAnn! I’m glad you are here! You are going to love these! 🙂 And your neighbors will love them too! 🙂