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Pumpkin Chocolate Chip Muffins

Published online: Oct 14, 2024 Dining Jessica Hallam
Viewed 758 time(s)

October is a big month at our house, as two of my boys have birthdays. They are almost 5 years apart to the day and have birthdays only one day apart. In honor of my oldest turning 10, I’m sharing his favorite muffin recipe. We eat them year-round, even though they are pumpkin. And I always have to double the recipe if my husband or I would like to eat one. 

Because my oldest has celiac disease, I make them with gluten-free flour; however I’m sharing it with normal AP flour listed. But they substitute cup for cup in this recipe. These muffins have a rich spice flavor. They are incredibly soft and moist, and are balanced by the dark or semisweet chocolate. They are a staple in our home. I hope you love them as much as we do. 

Pumpkin chocolate chip muffins

3 ½ c. AP Flour

2 tsp. Baking soda

1 tb + 1 tsp. Cinnamon

2 tsp. ginger

¾ tsp. nutmeg

½ tsp. cloves

1 ½ tsp. salt

4 eggs, room temperature is best

1 ½ c. sugar

1 c. dark brown sugar, light brown will work

3 c. pumpkin

1 c. vegetable oil

½ c. orange juice

1 ½ c. dark or semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees and fill muffin tin with liners.

  2. In a medium bowl combine flour, baking soda, spices and salt. 

  3. In large bowl combine eggs, sugars, pumpkin, oil, and orange juice. Mix until well combined. 

  4. Add dry mixture to liquid mixture and mix until just combined. Fold in chocolate chips. 

  5. Scoop into muffin tins. Bake for 15-20 minutes until a toothpick comes out clean. 

  6. You can also divide batter into 2 (9 x5) bread pans and bake for 60 minutes. Make sure to cover with tin foil at 30 minutes to prevent too much browning. 

Notes 

  1. The dark chocolate helps balance these but you can use milk chocolate if you prefer.

  2. I prefer Bob’s Red Mill Gluten Free Baking Flour blend when making gluten free.

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