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.
Pumpkin Chocolate Chip Muffins
- 1 3/4 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1 3/4 cups 15 oz/425 gr pumpkin puree
- 1/2 cup vegetable oil I used olive oil
- 1 tsp vanilla extract
- 3/4 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.