Chocolate Chip Pumpkin Muffins

Last February Sandy Tronson delivered warm Chocolate Chip Pumpkin Muffins to our condo in New Braunfels, TX. Instead of saving them for breakfast, we decided to sample one and that led to polishing off the rest. They were SO good — tender and moist with just the right amount of sweetness and spice. And, we discovered that chocolate and pumpkin are fabulous flavor combos! 

Sandy, who lives in North Dakota, shared her recipe and now that pumpkin season is upon us in Kansas, I decided to give them a try using the pumpkin purée processed from our crop of volunteer Fairy Tale pumpkins.  

Recipe source: Tracy @ The Kitchen is My Playground. We agree totally with the statement that she has on her blog . . 

There's just something amazing that happens when pumpkin, 

pumpkin pie spice, and chocolate flavors collide.

Chocolate Chip Pumpkin Muffins    Yield 12 to 15 muffins

1 cup granulated sugar

1 2/3 cup all-purpose flour

1 tablespoon pumpkin pie spice (commercial or homemade) 

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup (1 stick) butter, melted

1 cup 100% pure pumpkin (canned or homemade purée) 

1 cup dark chocolate or semi-sweet chocolate chips

1/2 cup chopped pecans

1. Combine dry ingredients in a large bowl - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt; stir with a whisk.
   
2. In a smaller bowl, combine wet ingredients - eggs, melted butter, and pumpkin; whisk together. 
   
3. Add wet ingredients to dry; stir until just combined. Gently stir in chocolate chips and pecans.
   
4. Scoop batter into 12 greased muffin cups.
   
5. Bake at 350℉ for 20-25 minutes until center springs back when touched. Cool in pan for about 5 minutes, then remove to a cooling rack to cool completely. 

Notes: 

Mini Muffin Alternative: Use mini muffin pans, and bake for about 15 minutes. Makes approximately 40 mini muffins.

Freezing Muffins: Place cooled muffins in freezer bags. Freeze for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven.

Above: Barry is enjoying coffee and muffins with Terry Bence while catching up after about 30 years. (Terry was one of Barry's former art students.)           

Below: A few of the volunteer Fairy Tale pumpkins that popped up in our garden arranged in the cart that Barry built and pulled by one of his outdoor sculptures! 

Recipe without photos . . .

Chocolate Chip Pumpkin Muffins    Yield 12 to 15 muffins

1 cup granulated sugar

1 2/3 cup all-purpose flour

1 tablespoon pumpkin pie spice (commercial or homemade) 

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1/2 cup (1 stick) butter, melted

1 cup 100% pure pumpkin (canned or homemade purée) 

1 cup dark chocolate or semi-sweet chocolate chips

1/2 cup chopped pecans

1. Combine dry ingredients in a large bowl - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt; stir with a whisk.
2. In a smaller bowl, combine wet ingredients - eggs, melted butter, and pumpkin; whisk together. 
3. Add wet ingredients to dry; stir until just combined. Gently stir in chocolate chips and pecans.
4. Spoon batter into 12 greased muffin cups.
5. Bake at 350℉ for 20-25 minutes until center springs back when touched. Cool in pan for about 5 minutes, then remove to a cooling rack to cool completely. 

Notes: 

Mini Muffin Alternative: Use mini muffin pans, and bake for about 15 minutes. Makes approximately 40 mini muffins.

Freezing Muffins: Place cooled muffins in freezer bags. Freeze for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave or conventional oven.