These rich, spicy pumpkin chocolate chip muffins are one of my favorite seasonal treats. I’ve been making them weekly all fall and plan to serve them piping hot on Thanksgiving morning. The other day I made them for a school parent meeting. Both the parents and infants in attendance gobbled them right up. One of my favorite things about this recipe is that it can also be made into a bundt cake or loads of mini-muffins. It’s all up to you! To add an extra sweet kick sometimes I dust them with confectioners’ sugar or a swip of buttercream frosting.
Pumpkin Chocolate Chip Muffins
4 eggs, room temperature
1 c. vegetable oil
2 c. sugar
3 c. all-purpose flour
1 140z can pure pumpkin
2 t. baking soda
2 t. cinnamon
1 t. Kosher salt
12 oz. semisweet chocolate chips
Makes about 36 muffins
1. Preheat oven to 350ºF. Grease and prepare a muffin tin and set aside.
2. In a mixer fitted with the paddle attachment combine the eggs, oil and sugar. Add the pumpkin and mix well. In a separate bowl mix the flour, soda, cinnamon and salt. With the mixer on low add this to the wet ingredients until combined. Stir in the chocolate chips with a wooden spoon.
3. Spoon the batter into the muffin cups until they are 2/3 full. Bake for 20-25 minutes, or until the tops spring back when touched. Enjoy!