Fall is one of my absolute favorite seasons. Cooler temps mean warm sweaters, leggings, boots and cups of warm chai, tea or coffee. What is not to love? But one of my most favorite traditions linked to fall is baking. The weather is perfect for it. It warms the home up nicely and the smell of baked goods permeates the air. It reminds me of being a kid again when I make these muffins.
Not only are they easy to make, prep time is about 20 minutes. But what is even better is that they are freezable. Just put one fully cooled muffin in a sandwich bag (doesn’t have to be a Ziploc style bag) and place 12 into a gallon size freezer bag. When you want a muffin just take it out and warm it up for 20 seconds. The chocolate becomes oooey gooey and it is great with your morning cuppa.
Easy 20-Minute Pumpkin Chocolate Chip Muffins
Ingredients
DRY:
1 2/3 cups flour (all purpose is fine, I use unbleached)
1 cup sugar (I use unbleached cane sugar)
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon aluminum free baking powder
¼ teaspoon salt
WET:
1 cup pumpkin (1/2 of 1 pound can)
½ cup unsalted butter melted (1 Stick)
2 eggs
CHIPS:
1 cup chocolate chips (your choice of kind)
Directions:
1: Thoroughly mix dry ingredients (first 6 items) in a large bowl.
2: Combine and Wisk wet ingredients (next 2 ingredients) till well blended. Once the melted butter is incorporated then add the eggs to the wet mix. Stir again until incorporated.
3: Pour wet ingredients into dry mixture fold in until moistened. Make sure that there are no pockets of the dry mixture left.
4: Then stir in chocolate chips to wet ingredients.
5: Spray cooking spray on one 12 cup muffin pan. Then add batter. Fill it about two-thirds full on each cup. If there is any left put it in any cup that looks low.
6: Bake at 350 degrees for 20-25 minutes (depends on your oven, I usually bake for 20 minutes. 22 minutes max).
7: Once out of the oven, let the muffins cool in the tin for 5 minutes. Then loosen and remove them to continue to completely cool on a wire rack.
8: Make sure to store in an air tight container. Or if freezing, put each muffin in a sandwich bag and store in a gallon freezer bag.
One other tip is to make a double batch since you are only using 1/2 of a can of pumpkin. that way you can have a fresh batch for now and freeze a batch for later.
DOWNLOAD THE RECIPE: Easy 20 Minute Pumpkin Chocolate Chip Muffins
