October is a big month at our house, as two of my boys have birthdays. They are almost 5 years apart to the day and have birthdays only one day apart. In honor of my oldest turning 10, I’m sharing his favorite muffin recipe. We eat them year-round, even though they are pumpkin. And I always have to double the recipe if my husband or I would like to eat one.
Because my oldest has celiac disease, I make them with gluten-free flour; however I’m sharing it with normal AP flour listed. But they substitute cup for cup in this recipe. These muffins have a rich spice flavor. They are incredibly soft and moist, and are balanced by the dark or semisweet chocolate. They are a staple in our home. I hope you love them as much as we do.
Pumpkin chocolate chip muffins
3 ½ c. AP Flour
2 tsp. Baking soda
1 tb + 1 tsp. Cinnamon
2 tsp. ginger
¾ tsp. nutmeg
½ tsp. cloves
1 ½ tsp. salt
4 eggs, room temperature is best
1 ½ c. sugar
1 c. dark brown sugar, light brown will work
3 c. pumpkin
1 c. vegetable oil
½ c. orange juice
1 ½ c. dark or semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees and fill muffin tin with liners.
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In a medium bowl combine flour, baking soda, spices and salt.
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In large bowl combine eggs, sugars, pumpkin, oil, and orange juice. Mix until well combined.
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Add dry mixture to liquid mixture and mix until just combined. Fold in chocolate chips.
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Scoop into muffin tins. Bake for 15-20 minutes until a toothpick comes out clean.
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You can also divide batter into 2 (9 x5) bread pans and bake for 60 minutes. Make sure to cover with tin foil at 30 minutes to prevent too much browning.
Notes
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The dark chocolate helps balance these but you can use milk chocolate if you prefer.
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I prefer Bob’s Red Mill Gluten Free Baking Flour blend when making gluten free.