Pumpkin muffin recipes may be a-dime-a-dozen on the internet, but still I submit mine, because I love it. I’ve made many pumpkin muffin recipes, and actually shared several here, and I still stand by them as delicious – pumpkin has a hard time failing in that department. But, it has come to pass that this is the pumpkin muffin I make most often, the one that everyone in my family gets excited about, the one that uses the simplest of ingredients and the most basic of equipment – just me, a bowl and a spoon, some spices and a bag of chocolate chips.
Pumpkin is a wonder ingredient at the best of times, turning basically anything it touches into a cozy, home-scented, pillowy-soft, and properly-moist delight. But these muffins take it one step further because here we need no butter, no eggs, no mixer, and almost no time.
They disappear quickly, as do butter and eggs as you can imagine, so there’s a good reason these are the staple pumpkin muffin around here.
Pumpkin muffins filled with cream cheese and topped with streusel are pretty special too, I’ll admit. Mini pumpkin donut muffins dunked in cinnamon sugar and popped in your mouth warm are something worth making at least a couple times every fall. But if you’re like me, they probably aren’t your everyday pumpkin muffin. These pumpkin chocolate chip muffins, on the other hand, are the kind of muffin that works as an after school snack, as a grab-and-go breakfast or lunch, or as a friend for your mid-morning coffee or tea. Thanks to the moisture of the pumpkin and a bit of oil, they last well on the counter for 3-4 days, where most muffins go downhill quickly by day 2.
As my sister Erin described these in her entry of them in our cherished family cookbook, these are a “very likeable, warming muffin.” I’ve reduced both the oil and sugar significantly from her recipe, along with my nemesis nutmeg, and the results are just right.
Quick to stir together and determined to make your house smell amazing…if you’re doing pumpkin muffins, do these.
- 1¾ cups all purpose flour
- ¾ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice (or ¼ tsp each nutmeg and cloves)
- 1 cup pumpkin puree
- ½ cup milk (soy milk also works)
- ⅓ cup vegetable oil
- 2 Tbsp molasses
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with muffin papers or spray with cooking spray.
- In a medium bowl, stir together flour, sugar, baking powder, salt, cinnamon, ginger, and allspice.
- In a large bowl, whisk together pumpkin, milk, oil and molasses.
- Add dry ingredients to wet ingredients and stir until just combined. Add chocolate chips and stir briefly to distribute them evenly.
- Divide batter over 12 muffins and bake for 18-20 minutes.