The fall series continues. It was a brisk and overcast week here in DC - an ideal setting for baking. Autumn would be incomplete without feasting on my favorite baked good of the season: pumpkin chocolate chip muffins. Warm dollops of sugary goodness with a perfect balance of pumpkin and spice.
I'm pleased to share my mother's legendary recipe with you, as I have enjoyed these muffins for as long as I can remember. When I bake them again this fall, I'm going to transform them into cupcakes by piping on a pumpkin-flavored cream cheese frosting. Pumpkin in its best possible form.
This recipe yields two dozen muffins. A note, when the muffins have finished baking, check for doneness by plunging a toothpick into one of the muffins. There is a very good chance that your toothpick will pierce a melty chocolate chip instead of the batter, thus you will likely need to test several areas of a muffin to check if the batter has baked completely. If the toothpick comes out clean, then they are done baking; if the toothpick is coated with batter, then bake the muffins for about five minutes longer.
- 1 1/3 cups all-purpose flour
- 2 cups sugar
- 1 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 1 pound plain pumpkin puree
- 2 sticks butter, melted & cooled to room temperature
- 2 cups semi-sweet chocolate chips
- Place an oven rack in the middle part of the oven and preheat to 375°F. Line two muffin pans with baking cups.
- Measure out the dry ingredients and put them in a large mixing bowl. Whisk together until combined.
- Melt the butter in a saucepan or the microwave. Allow to cool to room temperature before proceeding.
- In a medium-sized mixing bowl, whisk together the eggs until homogenized.
- Add the butter, eggs, and pumpkin puree to the dry ingredients. Stir together thoroughly until the ingredients are well-combined, then fold in the chocolate chips.
- Scoop the batter into the baking cups. Fill each cup to the brim.
- Put the muffin pans in the oven and bake for 30-35 minutes at 375°F. See note above about checking for doneness. When the muffins have finished baking, allow them to cool for 15 minutes before unmolding onto a baking rack.
If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!