I know you’ve been planning your Thanksgiving dinner for weeks now, and you must be set on all the recipes, but these pumpkin chocolate chips muffins are a Thanksgiving delight. The truth is I first made them when friends just dropped by unannounced. You see I had zero time to bake or run to the store and pick something up and found a can of pumpkin puree in the pantry that I decided to put to good use.The muffins were an immediate hit, in fact, they were so good they didn’t last until breakfast the next day. The second time I made them I was smart enough to double the batter and freeze half a batch of muffins so I could enjoy them for breakfast all week long. Basically, what I’m saying is, you might have thought of a dessert already, you might have even made it, but you really should put these muffins on your Thanksgiving cooking list.
- 1¾ cups all purpose flour
- ¾ cup sugar
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- 2 eggs
- 1¾ cups (15 oz/425 gr) pumpkin puree
- ½ cup vegetable oil, I used olive oil
- 1 tsp vanilla extract
- ¾ cup chocolate chip
- Preheat the oven to 375°F/190°C. Line a muffin pan with paper liners, set aside.
- Mix the flour, sugars, baking soda, salt, and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, oil and vanilla extract. Add the chocolate chip and mix well.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- Fill each muffin cup with batter.
- Bake in preheated oven for 15 to 20 minutes.
- Let cool completely before serving.
DID YOU MAKE THESE PUMPKIN CHOCOLATE CHIPS MUFFINS?
Don’t forget to take a snap and tag #netacooks on Instagram, so I can see them.