By Misty I.
September 30, 2020
It’s fall y’all! Can you believe tomorrow is October 1st?! Truthfully, I can’t really tell when fall is here because Hawai’i has epic weather year round. But I love using fall as an excuse to make pumpkin stuff. These muffins were the first thing I made this year that’s pumpkin flavored. Although not required, I highly recommend making it with chocolate chips!! As you can see in my pic, I made half of it without chocolate chips because one of my sons doesn’t like chocolate, (gasp!) I know right?!
Pumpkin (Chocolate Chip!) Muffins
- 4 eggs
- 2 C. sugar
- 1 can (15 oz.) solid pack pumpkin
- 1 ½ C. oil
- 3 C. AP flour
- 2 tsp. baking soda (yes, two)
- 1 tsp. baking powder
- 1 tsp. salt
- 1 ½ tsp. cinnamon
- 1 tsp. ground nutmeg
- ¼ tsp. ground cloves (measure this correctly!)
- ¼ tsp. ground ginger
- 1- 1 ½ C. semi sweet chocolate chips (optional, but HIGHLY recommended) plus more for the top prior to baking if you want it to look a little more boujee, hah!
The Order of Operations:
- Preheat the oven to 400 degrees.
- Line 2 muffin pans with 24 liners.
- In a large bowl and using a hand mixer beat the eggs, sugar, pumpkin and oil until smooth. Set aside.
- In a separate bowl mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and ginger together and slowly add the dry mix to the wet without over mixing. Add in chocolate chips!
- Scoop into liners until almost full.
- Bake at 400 degrees for 16-19 minutes. Use a cake tester to check for doneness, my oven takes 19 minutes. To me, it’s pretty important not to overbake these so it stays moist.
That’s it, only easy!