My favorite part about fall is all of the pumpkin! Honestly, I only carve pumpkins anymore so that we can roast the seeds :) Anyways, I have been dying to make some sort of pumpkin baked good. Pumpkin cookies are always good, but they usually turn out cakey but muffins are always yummy and they are a great breakfast to go! I got this recipe from Sally's Baking Addiction originally, but I tweaked it a little bit to make it my own. My family absolutely loves these and I am planning to make another batch for my grandparents over Thanksgiving. Lauren ate two for breakfast and then came home and ate two more for a snack. Who doesn't love pumpkin… and chocolate? Plus, I will let you in on a little secret to muffin making: the way to get the poofy, domed tops that bakery muffins always have, is to bake them at 425 for the first 5 minutes and then to reduce the temperature to 350 for the rest of the baking time. I know, it sounds like a total pain to have to remember to do that but trust me, it is worth it. It also makes the texture lighter. One other essential trick to this recipe is to make sure the batter is somewhat level in the muffin tin. If you have uneven globs, the top of the muffin will be lumpy and it will not be very pretty. Also, make sure to spray the muffin liners with baking spray. Without this, half of the muffins will stick to the paper! I hope you all enjoy these! There will be another pumpkin recipe in the near future!
Ingredients
Directions
If you want to substitute for pumpkin pie spice, you can use 1/4 teaspoon of the following: nutmeg, ginger, cloves and allspice.
- 1 and 3/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (substitution below)
- 2 large eggs
- 1/2 cup brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsalted butter, melted and slightly cooled3
- 2 teaspoon vanilla extract
- 1/3 cup milk
- 2/3 cup mini chocolate chips
Directions
- Preheat oven to 425. Grease the muffin tin or liners and set the pan aside.
- In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Set aside.
- In a medium bowl, mix together the eggs, brown sugar, pumpkin, vanilla and milk until combined. Then add the dry ingredients and mix very well. Add the mini chocolate chips (optional but yummy) until combined.
- Fill the muffin tins 3/4 of the way full. Bake for 5 minutes at 425 and then reduce the oven temperature to 350 for 5-10 minutes. The oven time for the second part may vary. Mine took 6 minutes but they could take much longer. Bake them until a toothpick comes out clean when inserted.
If you want to substitute for pumpkin pie spice, you can use 1/4 teaspoon of the following: nutmeg, ginger, cloves and allspice.