Hanna in Production told us that her favorite cookies were moist Chocolate Chip Pumpkin Cookies. We made them. They are good. (Click here for the recipe for Chocolate Chip Pumpkin Cookies.)
Why not chocolate chip pumpkin muffins? These are really good. (We usually send goodies from the test kitchen home with employees. Allison in Production said that her husband went nuts over these muffins.)
Pumpkin makes baked goods very moist and scrumptious. And of course, chocolate makes everything better. This medium-sweet muffin is great fro brunch or as an after school treat. Because it has pumpkin and part whole wheat flour, it is better for the kids (of all ages) than most.
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1 1/3 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
3 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup brown sugar
3/4 cup chocolate chips
turbinado sugar for topping
Preheat the oven to 425 degrees. Grease 1 regular-sized 12-muffin tin.
1. In a large bowl, stir together the flour, salt, baking powder, cinnamon, cloves, and nutmeg.
2. In another bowl, stir together the eggs, pumpkin, vegetable oil, extract, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine. (Do not over-stir. Some lumps are acceptable.) Fold in the chocolate chips.
4. Spoon the batter into muffin tin. Sprinkle the turbinado sugar over the muffins. Quickly place the muffins in the oven and reduce the heat to 375 degrees. Let bake for 12 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let cool for a few minutes and then remove the muffins from the pan to a rack to cool.
Baker’s note: Baking times will vary depending on how well your oven holds the heat. The high creates a burst of steam in the batter that helps the muffins rise with well-domed tops.
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