Nothing says fall more than pumpkin-flavored baked goods, at least in my opinion. This recipe always brings me back to that time of year when the cans of pumpkin first started appearing in the grocery store, and my sweet mother would stock up and start whipping up these delicious treats a couple of times a month. These pumpkin muffins are literally melt-in-your-mouth amazing. They’re moist, perfectly sweet, and taste of so much luscious pumpkin…yum. I suggest serving them warm when you can; if you pop them in the microwave for about 15 seconds, the chocolate chips just start to melt and having one of these muffins with a glass of ice cold milk is pretty damn close to food heaven in my book.
One of the wonderful things about this recipe is that you can easily double or triple the ingredients shown below to make larger batches of muffins. I remember my mom making tons and tons of muffins, then freezing them to last us through the fall season. They were just as good once they thawed out as the day they were first made, so feel free to try this. In addition, you can make pumpkin chocolate chip loafs instead of muffins if you feel so inclined. I think you can probably get two small loafs out of this recipe as shown below, but you may need to increase the cooking time a little bit to compensate for the added thickness of the different baking form. And one more important thing to take note of – do not, I repeat do not, try to make this recipe with normal size chocolate chips! The larger chips absolutely overwhelm the pumpkin flavor, and you end up with a 90% chocolate goo/10% delicious pumpkin bread mixture. The mini chips can be hard to find at certain times of year, so I suggest buying a couple of bags when you find them and freezing the extra bags for you to use as needed.
1 2/3 cups (233 grams) all-purpose flour [775 calories]
1 cup (224 grams) sugar [775 calories]
1 teaspoon (4 grams) pumpkin pie spice (can substitute with nutmeg or cinnamon)
¼ teaspoon (2 grams) baking powder
1 teaspoon (7 grams) baking soda
¼ teaspoon (3 grams) salt
1 cup pumpkin [100 calories]
1 stick salted butter, melted [800 calories]
1 cup miniature chocolate chips [1120 calories]
2 large eggs [180 calories]
Makes 24 large muffins, or 12 large muffins and 24 mini muffins
Calories per serving: 156 (per large muffin) or 78 (per mini muffin)
Pre-heat the oven to 350 degrees F.
In a large bowl, mix all dry ingredients. In a medium bowl, crack the eggs, and then add the pumpkin and melted butter. Blend until fully mixed; a large whisk works well for this step, but this can also be accomplished with a wooden spoon. Stir in the chocolate chips. (If you melted/softened the butter in the microwave, check to make sure your liquid ingredient mix isn’t too warm; the chocolate chips may end up melting if the mix is too hot.)
Pour liquid mixture over the dry ingredients. Fold into dry ingredients with a large wooden spoon until fully mixed.
Spray a muffin tin with Pam for Baking or line tin with paper/silicon cups. For large muffins, bake for 20-25 minutes. For mini muffins, bake for 12-15 minutes. In our oven, when baking one set of large muffins alongside one set of mini muffins, the mini muffins took 13 minutes and the large muffins took 22 minutes to fully cook. This may vary according to how well your oven works, but you can easily check for doneness by inserting a toothpick into the muffins and making sure it comes out clean.
This recipe, as far as I know, is a Honey Bryan (my mother) original. She may have found the backbone of the recipe in a Southern Living magazine somewhere along the way, but I’m sure she tweaked it to her own tastes. I know for a fact that the idea to use miniature chocolate chips came straight from experience and her own brilliant baker’s mind.