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Oh, pumpkin.

As the weather changes, so do my taste buds. One of my favorite things to make and have on hand are these chocolate chip pumpkin muffins. They're quick, easy,  and satisfy my fall food cravings. 

Oh, and my family loves them. 

 
      3/4 cups pumpkin puree
      3/4 cups granulated sugar
      1/2 cup vegetable oil 
      2 large eggs, room temperature
      2 teaspoons vanilla extract
      1 1/3 cups all purpose flour
      3/4 teaspoons baking powder
      1 teaspoon baking soda
      1 teaspoon cinnamon
      1/2 teaspoon nutmeg
      1/2 teaspoon ginger
      ¼ teaspoon cloves
      1/2 teaspoon salt
      1 ½ cups chocolate chips (I use dark)
      Finishing sugar, for topping the muffins (optional)
 
     *** you can substitute and use: coconut oil, coconut sugar, and all purpose gluten free flour if needed. 

 
  1. Preheat oven to  400°F. Line 12 muffin cups with muffin liners and spray with cooking spray. Set aside.
  2. In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Incorporate the dry ingredients into the wet, stirring until well combined. Fold in the chocolate chips. Sprinkle with finishing sugar, if using.
  4. Scoop batter into prepared muffin tins, filing just over ⅔ of the way. Bake for 5 minutes at 425°F, then turn oven to 375°F and bake for an additional 15 minutes. Allow to cool slightly before serving!



 

Add a bit of fall to your kitchen countertop by storing them in a wooden cloche! 

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