Fall is here and this is one of the first pumpkin desserts that I make each year! SO moist, and decadent. It is the perfect midmorning snack! There is nothing like these muffins! The pumpkin batter is perfectly seasoned with the most popular fall spices and the pockets of semi-sweet chocolate send these muffins to first place! This sweet breakfast treat is perfect for potlucks or a slow, brisk Saturday morning snuggled up close with your family. Enjoy!
Prep Time
10 minutes
Cook Time
20 minutes
Serves
12 muffins
Ingredients
- 1 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, all spice, nutmeg, and cloves
- 1 cup mini chocolate chips, semi-sweet
- 1 cup pumpkin puree
- 1/2 vegetable oil
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla
Steps
1
Preheat the oven to 350 degrees. In a large bowl, add all the dry ingredients along with the chocolate chips. Give it a stir.
2
In a small bowl whisk all the wet ingredients together.
3
Add the wet ingredients to the dry and fold the batter together with a rubber spatula, don’t overmix! Fill muffin wrappers about 1/2 way with the muffin batter.
4
Add course sugar and more chocolate chips to the tops of the muffins. Bake the muffins for 20 minutes, checking at the 15 minute mark. They are done when the center of the muffin has domed at the top.
5
Let the muffins sit for 10 minutes before serving with honey or softened butter.
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