I’ve made chocolate muffins before, and I mentioned that this my favorite recipe of all time. well, it still is.
The recipe I’m about to share with you is a great bread/muffin recipe, but since I’m not a huge fan of quick bread or sweet bread, I prefer the previous recipe; the muffins I made before were softer and moister, almost like little cupcakes.
However, if you’re looking for a pumpkin muffin, this is the recipe for you.
Chocolate Chip Pumpkin Muffins
½ C (1 stick) unsalted butter, soften
1 C lightly packed brown sugar
2 eggs, at room temperature, lightly beaten
1 tsp vanilla extract
1 C pumpkin puree
1/3 C evaporated milk
1 ½ C all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ ground allspice
pinch of salt
1 C chocolate chips
1. Preheat oven to 350 F
2. In a bowl, sift together flour, baking soda, cinnamon, nutmeg, ginger, allspice, and salt. Set aside
3. In another bowl, beat soften butter until smooth, add in brown sugar and beat until fluffy. Beat in eggs, a little at a time, and then vanilla until incorporated. Mix in pumpkin puree, and then milk.
4. Take a spoonful or two of flour mixture, toss with chocolate chips; set aside. Mix the rest of the flour into the muffin batter until almost incorporated
stir in chocolate chips.
5. Fill muffin tins ¾ full with batter
and bake for 35 to 40 minutes or until the top of the muffins start to crack.
Let cool in the pan for 10 minutes and then transfer them to cooling rack to let cool completely.