Pumpkin baked goodies are best to have in the fall. There’s something about the orange, textured flavour of a pumpkin that matches the chilly, autumn season so well. Pumpkin muffins are simple to make and a great treat to share with friends. With the combination of milk chocolate chips, they are a sweet, delicious dessert that is hard to resist. Here is how I made mine.
The recipe is inspired by: Barb’s Pumpkin Chocolate Chip Muffins
Makes 12 pumpkin chocolate chip muffins.
- 1 2/3 cups all-purpose flour
- 1 teaspoons baking soda
- 1 1/2 cups white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 cups canned pumpkin puree
- 2 eggs, beaten
- 2/3 cup water
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Using a a large bowl, stir together flour, baking soda, sugar, salt, nutmeg, cinnamon
- In a separate bowl, beat together pumpkin, eggs and water.
- Stir pumpkin mixture into flour mixture; beat until well blended.
- Fold in chocolate chips and mix unit well blended
- Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into center of a muffin comes out clean.