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Pumpkin Chocolate Chip Muffins

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Ingredients

Scale

  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 ½ teaspoons ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 cup canned pumpkin puree (not pumpkin pie filling)

  • 2 large eggs

  • ½ cup vegetable oil (or melted butter)

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 ½ cups semi-sweet chocolate chips

  • ½ cup chopped walnuts or pecans (optional)

Ingredient Highlights for Pumpkin Chocolate Chip Muffins

  • Pumpkin Puree: The natural sweetness and moisture of pumpkin puree are key to achieving the soft, tender texture of the muffins. It also provides a distinct autumn flavor.

  • Spices: Cinnamon, nutmeg, and cloves are the heart of the pumpkin flavor. These spices create warmth and depth that enhance the natural sweetness of the pumpkin.

  • Chocolate Chips: Semi-sweet chocolate chips create a rich contrast to the spiced pumpkin, giving these muffins a decadent touch. They also melt into the muffins as they bake, making every bite deliciously gooey.

  • Vegetable Oil: Oil helps keep the muffins moist and tender, while also contributing to the fluffy texture. It’s an ideal fat for this recipe, but you can substitute it with melted butter for a richer flavor.

Instructions

Prepare the Muffin Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.

  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.

  3. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, and vanilla extract until smooth and fully combined.

  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix, as this can result in dense muffins.

  5. Add Chocolate Chips and Nuts: Gently fold in the chocolate chips and nuts (if using) using a spatula. Make sure they are evenly distributed throughout the batter.

Bake the Muffins:

  1. Fill the Muffin Tin: Divide the muffin batter evenly among the 12 muffin cups. Fill each cup about ¾ full to allow the muffins room to rise while baking.

  2. Bake: Bake the muffins for 20-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them, as oven temperatures can vary.

  3. Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Cut and Serve:

 

  1. Serve: Once cooled, serve the Pumpkin Chocolate Chip Muffins with a cup of coffee or tea. They’re perfect for breakfast, brunch, or a cozy afternoon treat.

Nutrition

Find it online: https://buttereats.com/pumpkin-chocolate-chip-muffins/