A Taste of Fall
As the daylight shortens, the air chills and the leaves turn, I crave a taste of fall.
The combination of pumpkin, cinnamon and nutmeg with a touch of chocolate in these Pumpkin Chocolate Chip Muffins hits the spot.
More Pumpkin Please
It was my goal to pack in 2 cups of pumpkin puree into one batch of 24 muffins. One pie pumpkin can yield upwards of 4-6 or more cups of puree. Most recipes I was testing only used 1/2 cup to 1 cup of pumpkin and so began my journey.
These are not large muffins and they are also not too sweet. If you have a sweet tooth you’ll want to increase the chocolate chips or add an extra 1/4 cup of sugar.
I add 2-3 chocolate chips to the top of each muffin before baking (as indicated in the recipe below). This trick catches the eyes of my children and has them gobbling down a batch in no time.
I’ve been making and tweaking this muffin recipe for a few seasons and I hope you enjoy them as much as my family.
It starts with the right pumpkin or the right can.
Canned: an economical and convenient option. Be sure to buy 100% pure pumpkin. Do not buy pumpkin pie filling, buy only 100% pure pumpkin. Canned pumpkin pie filling already has seasoning added and sometimes added sugar. Purchase 100% pure pumpkin so you can control the flavour and sweetness.
Make your own: my personal favourite. Making your own puree starts with acquiring the right variety of pumpkin. Sugar pumpkins or pie pumpkins are the two names I seek out. They are typically small and round, the flesh is thicker, has more flavour and they are not as watery. You can eat the large pumpkins sold mainly for decorations and carving but your end result will not be as delicious. Fellow Professional Home Economist (PHEc) Getty Stewart has an excellent “How to Make and Freeze Pumpkin Puree” instructional post. Go check it out!
Now, go to the kitchen and bake something delicious!
Pumpkin Chocolate Chip Muffins
- 1 1/2 cups whole-wheat flour
- 1 cup all-purpose flour
- 2 Tbsp wheat germ
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1/4 cup sugar
- 1/2 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 2/3 cup chocolate chips, plus a few extra
- Preheat oven to 350F. Prepare pan(s) with parchment muffin liners.
- In medium size bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and nutmeg.
- In a second bowl, beat together pumpkin, sugar, canola oil, eggs and vanilla.
- Add wet ingredients to flour mixture and stir just to combine ingredients.
- Add 2/3 cup chocolate chips and stir just to combine ingredients.
- Add batter to prepared muffin pans using leveled 1/4 cup measure. Drop 2-3 chocolate chips to the top of each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean. Remove from pans and let cool on a wire rack.
Regular muffins – makes 24 if you are precise with the 1/4 cup measure. If not, you might get a couple less.
Mini muffins – makes 48 if you are precise with a 2 tsp scoop. Bake at 350F for 12-14 minutes.
Keep in a resealable container on the counter for 1-2 days or in the freezer for up to a month.