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.
What you need to make Pumpkin Chocolate Chip Muffins
- all purpose & whole wheat flour (or only all-purpose)
- baking powder
- baking soda
- cinnamon
- all-spice
- nutmeg
- ginger
- salted butter
- white sugar
- vanilla extract
- eggs
- pumpkin puree
- chocolate chips
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.
And if you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground all spice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup salted butter, softened
- 1 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
- 1 1/4 cups chocolate chips
Instructions
- 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.
Pin for Later
Perfect winter treats – love anything with pumpkin. will definitely be making these this weekend.
Me too! It is one of my favourites 😉
These muffins are so good and my kids and I like them all year round! Love the combo of pumpkin and chocolate.
Same!! No need for it to be fall at all 😉
So delicious! I just can’t get enough of pumpkin baked goods and could eat them year-round! The chocolate chips make these muffins extra tasty!
Me neither!! Thanks Jenni!!
I am a fan of having muffins as my afternoon snack but never tried to taste or even make a pumpkin muffins.
It looks delicious and healthy, definitely a perfect afternoon snacks to prepare for my kids.
Thanks Amy! It is one of my favourites 😉
Chocolate for breakfast and pumpkin, you are speaking my language! I love, love, love pumpkin, even after the holidays, and can’t wait to make these!
Agree, same! Thanks Mikayla!!
Oh that looks so good. I have made with butternut squash but not with pumpkin. They look delicious and soft with a hint of chocolate in it.
Ooh, butternut squash sounds amazing!!