Hey guys! so today is VERY much a day to cozy up by the fire in a warm robe, a good book and a little baking. I love when it gets cold & rainy out that I just WANT to stay indoors. Today I am going to share with you one of my favorite recipes that, in my opinion, can be enjoyed anytime of the year but especially around the holidays. Chocolate Chip Pumpkin Muffins….mmmm. Who doesn’t love pumpkin or chocolate? Ok…ok…I know things can go overboard with the pumpkin flavored drinks and baked goods this time of year. Lets face it…EVERYTHING is pumpkin flavored haha! but if you’re going to partake in a few pumpkin infested items this season…make this one of them. I promise you and your guests will NOT be disappointed and everyone will want the recipe.
Ok! so the recipe i’m giving you makes 12 muffins. I have doubled the recipe to make 24 muffins b/c i’m taking some to work for my co-workers b/c who doesn’t love baked goods?
Pre-heat your oven to 350 and spray a nonstick muffin tin with nonstick spray or if you’re like me…I like to rub some butter inside :).
For your wet ingredients mix:
1 can 100% pure pumpkin
1/2 cup of water
1/4 cup of canola oil (I always use unsweetened applesauce as a substitute)
1 teaspoon of pure vanilla extract
*Mix all together and set aside. As you can see i’m going old school and mixing by hand. Try and burn as many calories as I can before I engulf these muffins haha!*
For your dry ingredients mix:
1 2/3 cup whole-wheat flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (I usually do a little bit more just b/c I LOVE cinnamon but you can add as little or as much as you’d like)
1/4 teaspoon nutmeg
Mix all your dry ingredients and then add your wet ingredients to the mix and blend together till you get a smooth creamy consistency like above.
Now for my favorite part…the recipe calls for 1 cup of semi-sweet chocolate chips but I use an entire bag b/c I have a HUGE sweet tooth haha. My favorite brand of chocolate chips to use is Ghirardelli. They make the best chocolates and it really enhances the flavor I think. If you’re vegan you can use carob chips which i’ve done before and they are really good as well.
Spoon the batter into your muffin tin, distributing evenly to make 12 muffins. Bake for 30-35 minutes, until a skewer inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan, then gently lift each muffin from the muffin tin. Finish cooling on a wire rack.
And there you have it…pumpkin chocolate chip muffins. Perfect for a Christmas party or to give away as gifts. My mom has always made homemade jams, breads and pickles to create Christmas baskets for friends and family. If you are one of those who do this as well…this would be a great addition to your basket. I hope you enjoy these muffins as much as I do. I want to hear from you about how you like them and what you did with them. Shoot me an email. I look forward to hearing from you guys! :)
Merry Christmas!
–Stay.Foxx
