Who doesn’t look forward to this time of year? It’s one of my favorite because of all the season-specific flavors. Who eats pumpkin bread in the spring? That’s just wrong! 😉 If my husband loved pumpkin flavored anything, there would be far more recipes to prove my love for it – however, he loathes it…so, I know that he wouldn’t even try these. How I wish I could justify making a pumpkin cheesecake! 😉 Oh, well! More for me and the kids I guess.
Verdict: These muffins baked up fragrant, beautifully light, sweet and they’re spiced just right. Thanks for reading, enjoy! 🙂
- 1 ½ cups AP flour (187 grams)
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cloves
- ½ tsp ginger
- ¼ tsp all spice
- 1 tsp baking soda
- 1 tsp salt
- 1 cup pumpkin puree
- ½ cup vegetable oil (*I used grapeseed*)
- 1 cup white sugar
- ½ cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 2/3 cup semi-sweet chocolate chips
- Oil for greasing or paper liners
Preheat oven to 350 degrees.
In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, all-spice, baking soda and salt.
In another bowl, beat the pumpkin with the oil and sugars. Add the eggs one at a time. Beat in vanilla.
Stir dry ingredients and then chocolate chips.
Line 12 muffin cups with paper liners, or lightly grease. Scoop in batter.
Bake for 22-25 minutes or until a toothpick comes out clean. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days.