Chocolate Pumpkin Muffins

A Treat for My Card Class Girls!

Chocolate Pumpkin Muffins

A Simple Fall Treat
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cup All Purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ¾ cup Light Brown Sugar
  • 1 tsp Ground Ginger
  • 2 tsp Apple Pie Spice Cinnamon, Nutmeg, All Spice
  • 2 large Eggs Best at room temperature
  • ½ can Pumpkin Puree (7.5 oz) NOT Pie Filling
  • ¼ cup Olive Oil Or your preferred baking oil
  • ½ tsp Pure Vanilla Or imitation is fine too!
  • 1 cup Chocolate Chips Minis, Semi-Sweet, Dark or Milk

Equipment

  • Hand Mixer Needed for a quick spin of the liquid ingredients
  • Muffin Tin Baking Cups were used in the cooking video but a muffin tin with liners could be used.

Method
 

  1. Preheat oven to 425°
  2. Mix the first 7 dry ingredients in a bowl.
  3. In a separate bowl combine egg, pumpkin puree, oil and blend.
  4. Add dry mix to wet mixture in small amounts stirring lightly – mix by hand – do not over mix.
  5. Once mixture is combined add Vanilla and Chocolate Chips – Stir lightly.
  6. Spoon evenly into muffin tin and place into your preheated oven.
  7. Bake @ 425° for 7 minutes. Without opening oven reduce temperature to 350° and continue baking for 10 minutes** or till the muffins are spongy on the top or an inserted toothpick comes out clean.

Notes

**The baking times above are for the deeper baking cups. IF you are using a regular sized muffin tin your baking times should be adjusted to 425 degrees for 5 minutes and then turned down to 350 degrees for 8-10 minutes.