Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
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Hot out of the oven, these sweet treats are pure autumnal pleasure with a few sweet chocolate chips thrown in to make them taste especially decadent. Serve for brunch or your book club, and save a few to tote to work or school throughout the week. 

  • 2 1/4 Cups Unbleached Flour
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 1/2 Teaspoons Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/4 Cups Semisweet Chocolate Chips
  • 1 Cup Packed Brown Sugar
  • 1 Cup Pumpkin Puree
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Buttermilk
  • 1/3 Cup Olive Oil
  • 1/4 Cup Molasses
  • 2 Large Eggs
  1. Preheat your oven to 400 degrees.
  2. Line 18 muffin cups with baking cup liners. Set aside.
  3. In a medium-size bowl combine flour, pumpkin pie spice, baking soda, and kosher salt. Stir in 1 cup chocolate chips and make a well in center of mixture.
  4. In a separate medium-size bowl, whisk together brown sugar, pumpkin, buttermilk, olive oil, molasses, vanilla, and eggs.
  5. Add pumpkin mixture to flour mixture. Stir only until moist.
  6. Spoon batter into muffin cups.
  7. Sprinkle remaining 1/4 cup chocolate chips on muffins.
  8. Place into oven and bake for 15 minutes.
  9. Remove muffins from pans immediately and cool on wire rack before serving.
  10. Makes 18
  11. “Work With What You Got”
  12. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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