Pumpkin Chocolate Chip Muffins

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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! 🙂

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Pumpkin-Chocolate Chip Muffins –  adapted from Make the Bread, Buy the Butter

  • 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

Directions –

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.

Re-Post: Pumpkin Bread

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It’s my favorite cooking and baking time of year again! I love the weather change, (which wont be happening here anytime soon), and all the comforting and hearty dishes that I wait all year to make. As soon as it cools down here, I want to make this chili,  arroz con leche, this pot roast, and of course – Thanksgiving dinner!

Anyone who loves pumpkin anything, really enjoys this bread. I have been making it for years, and in this re-post I have added all my modifications. Even my husband who isn’t at all a fan of pumpkin anything said that it tastes “okay” 😉 Thanks for reading, enjoy!

Downeast Maine Pumpkin Bread – adapted from Allrecipes

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup oil or butter – I used 1/2 grapeseed, 1/2 unsalted butter
  • 2/3 cup water
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 3 1/2 cups all-purpose flour (437 grams)
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg – fresh is best
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger

Directions –

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9×5 loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.