Chocolate Chip Pumpkin Muffins

It’s no secret that I love pumpkin.  So, when I had the babies, my sweet sister-in-law Christie made a batch of these lovelies for me or maybe the whole family, but I hoarded these like no other, and seriously ate them all myself.  (insert evil laugh)

Of course, I asked for the recipe and craved them everyday until I went to visit Christie and she made me another batch of them!  I am seriously so lucky.  She did share the recipe she found on pinterest (oh how I love pinterest).

The recipe is pretty basic except for one unique twist, you boil and thicken the pumpkin puree and spices.

Ingredients: 1-15 ounce can 100% pumpkin, 2 teaspoons pumpkin pie spice, 1 cup dark brown sugar, 1/2 cup vegetable oil, 2 lightly beaten large eggs, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 tesspoon baking soda, 1/2 teaspoon salt, 1 cup semi-sweet chocolate chips

In a medium saucepan on medium low add the pumpkin and pumpkin pie spice.

Cook for about 5 minutes until it thickens.  Remove from heat and let cool about 20 minutes.  You can stick it in refrigerator to cool faster.

In another bowl mix the flour, baking soda, baking powder, and salt.

And, if you’re like me, and out of brown sugar, you can always make your own if you keep molasses on hand.

1 cup sugar + 1 tablespoon molasses, mix together thoroughly with a fork, makes brown sugar.

Add 1 more tablespoon to make dark brown sugar.

Add cooled pumpkin mixture and sugar together.  Then add vegetable oil and eggs.  Mix well.

Then slowly combine the flour and pumpkin mixtures together.  Be sure not to over mix.

Stir in the chocolate chips.

Spoon into sprayed muffin tin.  Bake at 425°F for 13-15 minutes.

Enjoy!

 

Print This Recipe

Pumpkin Chocolate Chip Muffins

recipe slightly adapted from Sprinkle Some Sunshine

1 15 ounce can 100% pumpkin
2 tsp Pumpkin pie spice
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

Heat oven to 425 degrees. Spray muffin pans with cooking spray.

Bring pumpkin and pumpkin pie spice to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined. Stir in chocolate chips.

Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13-15 minutes for the regular sized muffins.