Loaded with chocolate chips and pumpkin spice flavor, these muffins bring something special to the table. Muffin tops are always the best part, too, right? I seem to agree with that one! They have a cinnamon-sugar topping– so simple, yet so undeniably delicious.
Thanks to my sister, Stephanie, for this apron! I did indeed wear it while making these, yes I did!
It was like pumpkin muffin mania in the house! Warm, chocolate-y pumpkin muffin mania…is there any better type of mania?
Although I am the main dessert provider of this household, I also love to bake with my mom. We made these yummy, fall muffins together and actually tripled the recipe. Then we split it in half and used raisins in one batch and chocolate in the other. My mom was in charge of the raisins and I was, well of course, in charge of the chocolate 🙂
So, yes, you can substitute the chocolate chips for raisins or anything that suits you. There is no one telling you that you can’t do something! That’s the beauty of baking! I’m sure adding chopped walnuts or pecans would be amazing, too.
Chipper Pumpkin Muffins
Makes about a dozen muffins
1-1/2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
3/4 t. salt
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
1/2 c. chocolate chips (or more if you’re a chocolate lover like me!)
1/2 c. milk
1/2 c. canned pumpkin
1/4 c. oil
2-1/2 t. sugar
1/2 t. ground cinnamon
-Preheat oven to 400 and grease a 12-count cupcake/muffin pan.
-Combine flour, sugar, baking powder, salt and spices together in a large bowl.
-In a smaller bowl, beat together the egg, milk, pumpkin and oil.
-Add pumpkin mixture to flour mixture; stir until just combined.
-Mix in chocolate chips (or any mix-in).
-Pour into pan, about 2/3 full.
-Mix the sugar and cinnamon for topping and sprinkle over muffins.
-Bake 20 to 25 minutes or until nicely browned.
-For storage, place in a tightly-sealed container or zip-lock bag.
-Freezes well, too!