We’ve had a wave of cool weather here in London, Ontario. Luckily it’s still supposed to get warm again this weekend, but fall is in the air! So I was craving a bit of cool weather, comfort food yesterday and decided to whip up these amazingly delicious chocolate chip pumpkin muffins! Holy cow are they ever good! This recipe is definitely a keeper! They smell just like pumpkin pie, but with the soft and moist texture of a delicious, cafe-style muffin. Mmmmm…
My 3 year old little helper had lots of fun helping me with the baking! I didn’t notice until after I took this picture that her T-shirt was on backwards all day. Oops! With all this fall weather, I’ve had trouble convincing my girls to wear weather appropriate clothing. Move aside cute-tee-shirts-I-filled-their-drawers-with, you have been left untouched since Spring because they will only wear spaghetti strap sundresses. Dresses!? How are these kids related to me!?
As for the muffins, you can never have too many chocolate chips. Seriously. I think the chocolate chips are what makes these muffins soooooooo delicious! You can leave them out if you want – the recipe will still work – but I can’t resist all the chocolatey goodness!
Since all the chocolate chips get mixed up in the batter and disappear, I decided to add a few loose ones on top of the muffin batter before they were baked. That way you can actually see chocolate chips when they’re finished and it makes for gorgeous muffins! But I have to warn you, once the chocolate bakes in the oven, it kind of stays soft and gooey – even the next day – so they are a little bit more messy if you do decide to add the extra chocolate chips.
They rose beautifully and had a wonderful golden colour! And man oh man did they ever make the house smell amazing!
These were in the oven for 30 minutes at 350F and they were perfectly baked. Of course all ovens are different, but you should end up with slightly golden edges and bottoms.
Make sure you use cooking spray on your muffin pan so they easily come out. I let ours cool in the pan for 5 minutes and then pulled them out to completely cool on a wire rack.
Of course they were the best when they came right out of the oven – which was when the picture below was taken – so the chocolate is particularly melty and gooey in the photo. But oh man were they ever moist! They had that delicious pumpkin spice flavour, with the sweet, goodness of chocolate chips. Mmmm…
- 1 cup canned pumpkin
- 2 eggs
- ½ cup water
- ½ cup unsalted butter, melted (but not hot)
- 1¾ cups flour
- ¼ teaspoon salt
- 1⅓ cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 1-1/4 cup chocolate chips
- In a large bowl, mix together the pumpkin, eggs, water and melted butter with a whisk until well combined.
- In a medium bowl, combine the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and ground cloves and mix well.
- Add the dry ingredients to the wet ingredients and mix well until combined.
- Stir in the chocolate chips.
- Spray a cupcake tin with cooking spray and pour in the batter to each cup.
- Add a few extra chocolate chips to the top of each muffin (optional).
- Bake at 350F for 30 minutes, or until fully cooked (use toothpick test).
- Allow to cool for 5 minutes, then remove the muffins to a rack to cool.
This recipe for chocolate chip pumpkin muffins is AMAZING! It’s the perfect combination of pumpkin pie spice and moist, delicious, goodness! They make a hearty snack if you’re craving some sweetness! And a delicious breakfast if you are willing to splurge on a few extra calories. (I won’t tell anyone, if you won’t!) And best of all, the house smells sooooo delicious while they are baking!