Pumpkin Chocolate Chip Muffins

I feel a little hesitant to share this recipe now because I imagine we will all be bombarded with pumpkin spice everything in just a few weeks. I’m not trying to rush that—I promise—I just want to share the recipe for these very tasty muffins that I made last week.

Ingredients

(Loosely based on this recipe.)

• ¾ cup packed brown sugar
• ¼ cup vegetable oil (I used avocado oil)
• 2 eggs
• 1 cup pureed pumpkin
• ¼ cup water
• 1 teaspoon vanilla extract
• 1 ½ cups flour (I used white whole wheat, but all purpose is fine)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• A dash of ground nutmeg
• A dash of ground ginger
• ¼ teaspoon salt
• 1 cup mini chocolate chips

Instructions

Preheat the oven to 375°F. Lightly grease a muffin pan or place paper liners in it.

Mix together the brown sugar, oil, and eggs. Add the pumpkin, water, and vanilla extract. In a separate bowl, mix together the flour, baking powder, baking soda, spices, and salt. Combine the wet and dry ingredients, then fold in the chocolate chips.

Fill the muffin cups 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Yield: 12 muffins.

Notes

If it contains chocolate, then there’s a good chance it will be a hit in my household. These muffins are no exception! The brown sugar gives them a rich flavor, but their pumpkin flavor is subtle. This is perfect if you are like me and don’t like the pumpkin flavor to be overwhelming.

These made a yummy breakfast, but they would also be great for a snack or even for a dessert. I may try to adapt the recipe so I can use the batter to make pancakes or waffles. That would be delicious!

Are you ready for the annual deluge of pumpkin recipes? If not, then what fall flavors do you prefer?

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, Farm Fresh Tuesdays, and Weekend Potluck.