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Pumpkin Chocolate Chip Muffin Recipe

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Servings 12 muffins

Ingredients
  

  • 1.25 cups sugar
  • 1.5 cups flour
  • 1.5 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground clove
  • 1/4 tsp ground ginger
  • 3/4 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree (see notes)
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat oven to 375 degrees.
  • Whisk together sugar, flour, baking soda, baking powder, cinnamon, nutmeg, clove, ginger, and salt.
  • Combine eggs, oil, pumpkin, and apple cider vinegar.
  • Add dries to wet. Mix until just incorporated. Add chocolate chips.
  • Using a ½ cup scoop, portion into a paper-lined muffin tin.
  • Bake at 375 degrees for 15-22 minutes. Check them after 15 minutes.
  • When done, muffins should spring back when pushed gently and a toothpick should come out clean.
  • Remove from pan to cool.

Notes

Use fresh roasted pumpkin. Cut a pie pumpkin in half. Place cut side down on a foil-lined pan. Roast for 45 minutes at 375 degrees. Remove from oven and scrape out seeds. Return to oven for another 15 minutes to finish roasting. Allow to cool. Remove pumpkin flesh from the skin. Puree. Fresh pumpkin puree can be refrigerated for three days or frozen for 6 months.
Other winter squash can be used.
Canned pumpkin is also fine.
Play around with the spices. More ginger will give a spicy muffin.
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