This recipe makes pumpkin muffins that are slightly sweet, perfectly spiced, and speckled with chocolate chips. Chocolate makes everything better.
Is it too soon for 🎃 recipes? Is it ever too soon? I don’t think so. I get weird cravings for things in their “off season”. Like these muffins. Or Christmas music in July. There’s something beautiful about the nostalgia of Christmas time and how it brings people and families together. Maybe that’s why it makes me so happy? Anyhow, I digress.
Pumpkin season is great. I could’ve sworn it was just May like five minutes ago. To ease the pain of summer almost coming to a close, let’s get to making all the fall foods. These muffins are great for breakfast. Sometimes there’s a fine line between muffins and cupcakes, but with this recipe you know it was intended to be a muffin. The muffin isn’t overly sweet, but the added chocolate chips and pumpkin pie spice add enough flavor so that the muffin isn’t bland. Nothing is more upsetting than a bland or stale muffin. Fun fact, the first time I made these muffins they were SO bland. I didn’t add nearly enough pumpkin pie spice and they weren’t sweet at all. In a few words, they were kind of gross. With three tweaks to the original recipe, this recipe made pumpkin muffins that were slightly sweet, perfectly spiced, and speckled with chocolate chips. Chocolate makes everything better.
You can find pumpkin pie spice in your baking aisle, but I find it to be a tad overpriced for such a small container. Trader Joe’s has a lovely pumpkin pie spice that is the perfect size and priced fairly. This is an easy, no-fuss recipe that came together in one bowl. I used my Kitchenaid stand mixer fitted with the flex edge beater attachment, but that’s because I love my mixer and use it whenever I get the chance. You could easily use a spoon or spatula to mix the batter together. The hardest part was not making a disastrous mess pouring the batter into the muffin liners. For this particular recipe, I found it essential to spray the paper liners before filling them with batter. Why did they stick when I didn’t spray them? I’m not totally sure, but definitely be safe and spray your liners for a better muffin.
Try your hardest not to scarf down more than one or two of these muffins at a time. Not that I would know from experience how addicting they are or anything…
Fall and pumpkin season are coming, whether or not we are ready for it. Help me embrace the start of pumpkin season and make these muffins!
What’s your favorite food to make with pumpkin? Are you excited for fall?
- 2 cups flour
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp pumpkin pie spice
- 2 eggs lightly beaten
- 3/4 cup canned pumpkin
- 3/4 cup milk
- 2 tbsp vegetable oil or butter
- 1/4 cup walnuts optional
- handful chocolate chips
Preheat oven to 400F. Grease 12 muffin cups; set aside.
In a medium bowl stir together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice. Make a well in the center of flour mixture; set aside.
In a separate bowl, combine eggs, milk, pumpkin and oil. Add wet ingredients to dry ingredients all at once. Stir until just moistened (batter may still be lumpy). If using walnuts or chocolate chips, fold in these ingredients.
Transfer batter into prepared muffin cups, filling each about half to two-thirds full.
Bake for 15-18 minutes or until tops appear to darken slightly. Cool in muffin cups or on a wire rack for 5 minutes before consuming. Remove from muffin cups and serve warm
This recipe was adapted from Better Homes and Gardens sixteenth edition cookbook, on page 121 for those of you that have the book/are considering buying it. It’s my favorite cookbook to base recipes off of!
This post contains a few Amazon affiliate links, but are products I love and recommend.
Love muffins? Check out these lightened up double chocolate muffins!
Maybe mini is more your speed. Mini pumpkin muffins to the rescue!