Pumpkin chocolate chip muffins
Yup, more muffins. This time, I made them. We had a can of pumpkin puree left over from a failed homebrewing experiment 2 years ago gathering dust so I found a recipe online that used the whole 15 ounce can of puree rather than some random cup measurement.
I reduced the chocolate chips to a 1/2 cup as the pictures made the muffins appear to be all chip but I’d bump it up to 3/4 cup next time (the original recipe calls for 1 cup if you want to go with super chips). I also added a handful of slivered almonds. The muffins aren’t too sweet and have a nice light pumpkiny flavor–perfect for the first days of Fall (although let’s be real, its kind of Fall year-round here in San Francisco. We’re still waiting for our Indian Summer but will gladly take the rain).
Pumpkin Chocolate Chip Muffins (adapted from Sprinkle Some Sunshine)
makes ~16 muffins
- 15 ounce can pumpkin puree
- 1 1/4 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 cup dark brown sugar
- 1/2 cup vegetable oil (or applesauce)
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi sweet chocolate chips
- 1/4 to 1/2 cup chopped nuts, optional
- Heat oven to 425F
- Simmer pumpkin, ginger, cinnamon and cloves in a small saucepan, stirring occasionally for ~5 minutes. Puree should thicken. Pour into large mixing bowl and let cool.
- Whisk in brown sugar, oil and eggs.
- Mix in flour, baking powder, baking soda and salt.
- Fold in chocolate chips & nuts.
- Pour batter into muffin tins and bake for 15 minutes.