Man, these Chocolate Chip Pumpkin Muffins are tasty. Sweet and tender and just a little chocolatey.
I used frozen roasted pumpkin I had in the freezer from last fall (got to make room in the freezer for more pumpkin) but you can use canned pumpkin if you want. Here’s the recipe.
Chocolate Chip Pumpkin Muffins
(Makes 12-16 muffins)
1 cup all-purpose flour
1/2 cup wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon grated or ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon baking powder
1/3 cup milk (I used 2% milk)
1/2 teaspoon vanilla
6 Tablespoons butter
1 cup white sugar
1/3 cup dark sugar
1 cup pumpkin puree, canned or fresh
1/2-1 cup chocolate chips
If using fresh pumpkin, roast or microwave until soft, then blend until smooth.
Preheat oven to 350 degrees.
Combine all the dry ingredients and mix together.
In another bowl, mix together the milk and vanilla. Melt butter until soft and add to the milk and vanilla. Add the sugar.
Beat in the eggs, one at a time.
Mix in the pumpkin puree.
Add the flour mixture into the wet ingredients in three batches and stir until smooth. Stir in the chocolate chips.
Grease a muffin pan. Spoon the batter, roughly 1/3 cup per muffin.
Bake for 20-25 minutes, until a knife inserted into the middle muffin comes out clean. Enjoy!