Muffins make a great portable treat to take on a picnic, or pack in a lunch bag. These pumpkin and spice chocolate chip muffins stay moist for a long time, and they even freeze well. They also offer the best of both worlds: sweet spices AND chocolate. The downside? They disappear a little too quickly.
No matter. They’re easy to make. Watch them become a regular favorite in your home, as they are in ours.
Pumpkin and Spice Chocolate Chip Muffins
Moist and spicy muffins, bursting with chocolate chips
Ingredients
- 4 large eggs
- 2 cups sugar
- 1 can pumpkin puree (15 ounces)
- 1 1/2 cups vegetable oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2 cups chocolate chips (12 ounces), reserve a handful of chocolate chips to garnish muffin tops
Instructions
- Preheat oven to 400°F. Line 2 muffin pans with paper liners.
- In a large bowl, beat the eggs, sugar, pumpkin, and oil until smooth. Combine the flour, baking soda, baking powder, spices and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Using reserved handful of chocolate chips, dot tops of muffins with 3-4 chocolate chips.
- Bake muffins for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing muffins. Cool muffins on a wire rack.
Notes
Note: These muffins freeze well.