Finally. A pumpkin recipe.
It’s been a long time coming, eh?
(Yes I am Canadian, and yes we do say eh. What of it?)
I may be the biggest advocate for eating chocolate for breakfast. Heck, my last post was brownie oatmeal. I mean, can you think of a better way to start your day with a smile? (Think Nutella Pancakes)
But now, we are featuring pumpkin.
I can’t believe the last time I made something with pumpkin was in July. What is wrong with me? This is the season to be drowning everything in pumpkin!
Will you forgive me with these pumpkin muffins? It has been my on-the-go breakfast for the past week. Man, I can’t wait until the lazy days of the holidays. Until then, I have these.
Pumpkin Chocolate Chip Muffins
What you’ll need:
- 1 cup all-purpose flour
- 2/3 cups whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup butter, softened
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
- 1 1/4 cups mini chocolate chips
- Preheat the oven to 350ºF. Line a muffin pan with paper liners.
- In a large bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- In a separate bowl, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time, then add the pumpkin and mix until fully combined.
- Alternately add the dry ingredients and water to the flour mixture until fully incorporated.
- Fold in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18-20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely