I know it’s off season for Pumpkin, but I decided I needed to re-photograph these muffins. My first attempt was just that, an attempt. I have learned quite alot since then and decided to share a comparison picture from when I first started out at Eat It & Say Yum. The muffins look pretty yummy in the first picture on the left, but clearly my photography skills are lacking. The photo on the right is the one I did recently. I like to think I’ve learned and grown. Every photo shoot I learn something new!
Now, these pumpkin chocolate chip muffins are special. My husband has a unique and strange dislike for anything pumpkin. He will surely refuse anything with the “mushy”, orange, substance inside. As for myself, I’m picky (gasp!) when it comes to baked pumpkin goods. I do not like spongy, fluffy, cookies and muffins. However, when we moved to St. Louis and my amazing sister in law had these muffins for us to snack on while we babysat one night we were hooked. It took much persuasion for my husband to taste them, but in the end he did. And the result? He loved it.
These are the only pumpkin baked good that my pumpkin hating husband will eat. And love.
That’s saying something.
The are light, fluffy, and soft, with plenty of melted chocolate, a hint of spice, and the perfect not-overwhelming pumpkin flavor. They can most definitely be made in a full size muffin tin, but the mini muffins are far more fun. Plus, they are perfect for kids!
Just like other muffin recipes I have posted, these need to be mixed in two separate bowls: dry ingredients and wet ingredients before combining.
The batter is very thick but bakes up beautifully. If you feel like it’s too thick, you can add up to 1/3 cup of water. I am still working on a high altitude adaptation for these. They still work in the altitude but the coloring and texture is slightly different. Thank you to my wonderful sister in law, Kathryn, for sharing such a great recipe for me!
- 1⅓ cups white sugar
- 1¾ cups all purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- 1 cup canned pumpkin
- ⅓ cup vegetable oil
- ¼-1/3 cup water
- 2 eggs, lightly beaten
- 1 cup MILK chocolate chips
- Preheat oven to 350 degrees.
- Whisk together the dry ingredients (sugar, flour, baking powder, baking soda, salt, and spices) in a medium-large mixing bowl. Stir the chocolate chips into the dry ingredients.
- Whisk together the wet ingredients (pumpkin, oil, water, and eggs) in a separate, smaller, mixing bowl.
- Add the wet mixture to the dry mixture and lightly fold until the batter is just combined. Batter will be thick.
- Spoon into greased mini muffin tin, filling ¾ of the way full. It takes just under a tablespoon per muffin.
- Bake at 350 degrees for about 7-8 minutes for mini muffins, 15-20 minutes for standard size muffins.