Introduction: 2nd Place Pumpkin Chocolate Chip Muffins

Picture of 2nd Place Pumpkin Chocolate Chip Muffins

Nowadays colder weather not only signals Autumn, but also launches boots, holidays, and pumpkin season! Combining the taste of hot chocolate and pumpkin pie into one, what more could you ask from a baked good? With this recipe you’re guaranteed a moist, fragrant muffin that welcomes the season. After all, it won 2nd place at the local region fair in Tustin, CA, and if the 2016 judges approve your family will too!

Step 1: Tools

Picture of Tools

1 muffin pan

2 medium bowls

Measuring cups

Sifter

Silicone Spatula

Step 2: Ingredients

1¾ cups self-rising flour

¼ cup granulated sugar

½ cup brown sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

2 large eggs

1 (15 oz.) can pure pumpkin puree

1/3 cup vegetable oil

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chocolate chips (semi-sweet or dark)

Step 3:

Picture of

Preheat oven to 375° F.

In a bowl sift the flour, then add granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.

Step 4:

Picture of

In another bowl mix pumpkin, eggs, vegetable oil, milk, and vanilla extract.

Step 5:

Picture of

Pour the wet ingredients in with the dry ingredients.

Step 6:

Picture of

Gently fold in the wet and dry ingredients with your spatula.

Step 7:

Picture of

Add chocolate chips and fold in until ingredients are just combined. Do not over mix.

Step 8:

Picture of

Spray tin with nonstick spray and scoop the batter into the 12 slots.

Step 9:

Picture of

Bake for 22 minutes in the middle rack at 375 F.

Step 10:

Picture of

Allow the muffins to cool down 5 minutes before taking them out of the pan.

Step 11:

Picture of

Now all there's left to do is to...... Enjoy!

Step 12: Notes

  • If all-purpose flour is used instead of self-rising flour add ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ c. granulated sugar to the original mix.
  • You can choose to not add spice if the canned pumpkin you bought is already spiced. You can also choose to add half as much sugar if pumpkin is already sweetened.
  • For best results have milk and eggs be at room temperature.
  • Over mixing muffins is a common mistake. Over mixing will make muffins dense, so fold until wet and dry ingredients are just combined.
  • If you prefer crunch over chocolate, go ahead and substitute chips for nuts.

Comments

38ren (author)2017-09-10

Nicely documented recipe and clearly written instructions. Thanks for adding notes at the end as well :)

GuadalupeM6 (author)38ren2017-09-10

Thank you! And you're welcome, I've learned a lot along the way and love to share!

DIY Hacks and How Tos (author)2017-09-09

Looks delicious. Now I know what I am going to do with that can of pumpkin that is about to expire.

Thank you! And if you run into any trouble just comment on here and I'll be more than happy to help :)