Pumpkin muffins are classic, especially this time of year, and especially because I keep “accidentally” buying a bigger can of pumpkin than my recipe needs, leaving me to come up with more excuses to use pumpkin in everything.
I loosely based these muffins on this recipe. Loosely. Specifically, I used 1/2 cup brown sugar instead of the granulated sugar, halved the oil, bumped up the pumpkin to 1 cup, and doubled the spices (except cloves, which I omitted entirely because I haven’t gotten around to filling that part of my new spice rack yet). Scroll to the bottom for my recipe.
I also sprinkled some turbinado sugar on top for some extra crunch. This recipe made 36 mini muffins and 6-full sized (pictured).
And I used a few generous handfuls of chocolate chips. And then maybe a few more handfuls, just for good measure.
Overall, these are the perfect breakfast muffin. Moist and fluffy and chocolaty, but not too sweet.
Adapted from Allrecipes.com
2/3 cup brown sugar
2Tbsp vegetable oil
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 1/2 cup chocolate chips
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.