I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy and moist Pumpkin Chocolate Chip Muffins!
My two kids were both born in the month of October and only 3 days apart. As you can imagine, this is quite a busy month for us. Thankfully, since they are still quite young they haven’t really demanded their own separate birthday parties yet. For now they are quite happy to celebrate their birthdays in their classrooms with their classmates. There’s only one condition I need to fulfill – that is, they want me to make something yummy for their class on their birthday.
Since their birthdays fall during Autumn I usually bake something that fits perfectly well with the season. So for the past few years, I have been making these moist and scrumptious Pumpkin Chocolate Chip Muffins. My kids often request these as they love the bits of chocolate embedded in each muffin! Whenever they come home after class with an empty tray then I am certain that the whole class has enjoyed these muffins.
While they are great at room temperature, I love to eat these muffins when they are still quite warm as I love the feel of chocolate morsels melting in my mouth when I take a bite. The photo below shows how gooey-licious these muffins are. Hope you give them a try!
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1 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon ground Cinnamon
1/4 teaspoon Nutmeg
A pinch of ground Cloves (optional)
1/2 teaspoon Salt
1 cup Sugar
1 cup Pumpkin puree
1/2 cup Grapeseed or Vegetable Oil
1 cup Chocolate Chips
Preheat the oven to 375 F. Line a 12-cup muffin tin with baking cups.
Whisk together the flour, baking soda, baking powder, spices and salt. In a large mixing bowl, beat the eggs, sugar, pumpkin and oil until smooth.
Add the flour mixture to the pumpkin mixture and mix well. Fold in the chocolate chips.
Divide the batter evenly among the 12 muffin cups. Bake at 375F for about 20-23 minutes or until a toothpick comes out clean. Cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.
I like to serve these muffins while still warm so the gooey chocolate practically melts in your mouth. Super-yummy!
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