Pumpkin Chocolate Chip Muffins
Soft, cake-like pumpkin muffins flavored with the spices of the season and studded with chocolate chips. Makes a nice big batch so you can share them with friends and neighbors!
Servings: 36 muffins
Equipment
- 3 12-cup Muffin tins
Ingredients
- 1 3/4 c pumpkin puree (1 can/15oz)
- 1 1/2 c granulated sugar
- 1 1/2 c light brown sugar
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 1/2 tsp salt
- 2 tsp baking soda
- 4 large eggs
- 1 c vegetable oil
- 3 1/2 c all-purpose flour
- 2/3 c HOT water
- 2 c chocolate chips, tossed in 1 T flour
- 1/4-1/2 c additional chocolate chips, for topping (optional)
- sparkling sugar or turbinado sugar, for topping (optional)
Instructions
- Preheat oven to 350°F. Line three 12-cup muffin tins with cupcake liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a whisk or wooden spoon), combine pumpkin puree, both sugars, spices, salt, and baking soda. Mix until well combined.
- Add eggs, mixing until combined. Then slowly pour in oil as you continue to mix. Mix until well combined, stopping to scrape the bottom of the bowl once during mixing.
- Slowly add flour while you continue to mix. Then carefully pour the hot water in slowly, mixing until well combined. Stop to scrape the bowl once or twice during mixing.
- Before adding your chocolate chips, first toss them in 1T flour. (This will help keep them from sinking to the bottom of the muffins.) Then fold chocolate chips (with their 1T flour) into the batter.
- Divide batter evenly among your prepared muffin tins, filling each liner about 3/4 full (or slightly more). (Note: if you don't have 3 muffin tins, don't worry! Just use what you have, and let them cool completely before using again.)
- Top each muffin with a few more chocolate chips and a sprinkle of sparkling sugar or turbinado sugar (this is for pretty factor and completely optional)
- Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the muffins at the center of the tin comes out clean.
- Let muffins cool in the tins for about 5-10 minutes, then carefully remove them and allow them to cool completely on a cooling rack. Serve warm or at room temperature.
- Store extra muffins in an airtight container at room temperature for 3-5 days, or pop them in the freezer for up to a month.