It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate … These are so good! Put a mesh strainer over the bowl and add flour, sugar, baking soda, salt and cinnamon. If you’d rather you can skip the cinnamon, nutmeg, ginger and clove and add about 2 teaspoons or so of pumpkin pie spice. And don’t forget to buy my Bigger Bolder Baking Cookbook! Fold in chocolate chips. They are an excellent match. This might not be a secret to you, but the spice cake mix is absolutely perfect for making moist and delicious pumpkin muffins. Keto Pumpkin Muffins – Chocolate Chips! By clicking sign up, you agree to our terms of service and privacy policy. For a brief period in the fall, you can find sugar baby pumpkins for eating. You may be familiar with the large pumpkins that we carve into jack o’ lanterns during Halloween, but these are very stringy and not very good for eating. Try these warm, sweet muffins for a delicious treat in any season! Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray. Chocolate Chip Pumpkin Muffins. Defrost the muffins in a warm oven (300°F/150°C) or microwave briefly. Especially tasty when they are still warm, these Easy, peasy. Pumpkin puree adds a pretty festive color and taste. Transfer batter into 2 prepared muffin tins, about ⅔ of the way full, and sprinkle with a few extra chocolate chips on top. For my recipe, if you have the time, you can easily roast and puree a fresh sugar baby pumpkin if it’s available: cut the squash in half and scrape out the seeds. Pour the cereal and milk into a large mixing bowl and let sit for 3-4 minutes. Preheat oven to 400 F. Grease muffin pan or add paper muffin liners. Fold in the zucchini, cranberries, and all but 2-3 tablespoons of the chocolate chips. Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Ingredients 2 cups (254 grams) all-purpose flour Please let me know…. These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. Fill muffin cups around 3/4—all the way full. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 paper liners. In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt. thanks for the share, Divide the batter between 12 muffin cups … When they boast just chocolate chips then I feel like the soft, fluffy pumpkin goodness really shines and when they are adorned with pecan streusel and maple drizzle, then it I more of a symphony of Fall. Whole wheat pastry flour keeps the pumpkin muffins lighter and healthier. Scoop the muffin batter into muffin tin, filling almost to the top. Fold everything together gently just until combined. Add a few extra chocolate chips on top prior to baking to have a more decorative look. These chocolate chip pumpkin muffins are the perfect Fall treat. Hi Gemma, It is my first time baking something with pumpkin so i was a bit skeptical, but i’m happy to say that it turned out good. Pour wet ingredients into dry ingredients, stir a few times, then add mini chocolate chips. Instructions. the. In a small bowl, combine sugar and cinnamon for the topping. Pumpkin bread is a nostalgic staple this time of year, and everyone should have a go-to recipe to pull out when the leaves start to change. Fill greased or paper-lined muffin cups three-fourths to almost all the way full. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt. Can I use dark chocolate chips? I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! Great for an indulgent breakfast, snack, or even dessert! These muffins are soft and sweet, with the slightly savory taste of pumpkin and warming cinnamon. See post tips for making vegan gluten-free muffins as well. My recipe calls for canned pumpkin (which is, in fact, made from a variety of different squashes and not just pumpkin!) Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs). is there any different between roasting the pumpkin or just steam pumpkin? Thanks for this lovely recipee… can I make this cup cakeS in microwave? Pour the wet ingredients into the dry and mix until nearly combined. I used coconut oil instead, hold back a bit on the sugar and I used mix of dark and milk chocolate bars instead of chocolate chips. This recipe was due for a little facelift as it hasn’t been re-photographed since 2016. Add eggs and vanilla, stir well. Pumpkin is an awesome way to flavor a muffin, especially if you’re following a low carb diet. If you decide to roast your own pumpkin for this recipe, you can wash the seeds until all flesh is removed, dry very well and toss with olive oil and salt. Thanks for your inspiration and support, I got back to baking after 35 years.. hi gemma. Pumpkin muffins make for a great dessert, after school snack or party offering. Like acorn and butternut, pumpkin is a variety of winter squash. Blender Muffin. You can bake the muffins with paper liners or without – just grease the muffin tin before scooping in the batter. Add pumpkin and water. They are the perfect treat for Halloween, Thanksgiving and autumn harvest-related events. 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