Pumpkin season in muffin form — cozy, chocolate-chippy, and easy enough for a weekend bake. Mix the dry, mix the wet, fold in the chips, and the oven does the rest.
Ingredients
Dry
- 1½ cups flour
- 1½ tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
Wet
- 1½ cups pure pumpkin puree
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup milk
- 2 eggs
- Dash of pumpkin pie spice extract
- Milk chocolate chips, to taste
Steps
- Mix dry: Whisk together the flour, cinnamon, baking soda, and salt in a bowl. Set aside.
- Mix wet: In a separate bowl, whisk the pumpkin, oil, white sugar, brown sugar, milk, eggs, and pumpkin pie spice extract until smooth.
- Combine & fold: Whisk the wet ingredients into the dry ingredients until combined, then gently fold in the chocolate chips.
- Bake: Divide the batter into a lined muffin tin. Bake at 425°F for 5 minutes, then lower the oven to 350°F and bake for 15 more minutes, until a toothpick comes out clean.
Linewife notes
- Two bowls: Keep dry and wet separate until the end so the muffins stay tender. These are the mixing bowls I use.
- High heat first: That 5 minutes at 425°F helps them puff up, then 350°F finishes the centers.
- Chips: Add as many milk chocolate chips as your crew likes. A handful on top before baking looks pretty too.
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The mixing bowls I use for the dry bowl and the wet bowl.
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