Pumpkin muffins are one of my favorite fall treats. I like that this recipe uses a whole can of pumpkin.
Preheat the oven to 375 and prepare a muffin pan with liners or spray.
In a medium bowl, mix together the wet ingredients:
1 c. sugar
1/2 c. brown sugar
2 eggs
1 t. vanilla
15 oz. can of pumpkin (I have also use cooked, pureed pie pumpkin, butternut squash, or sweet potato. The resulting flavor is almost exactly the same.)
1/2 c. oil
In a separate bowl, mix the dry ingredients:
1 3/4 c. flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1 c. chocolate chips
3/4 c. chopped walnuts
Make a well in the dry ingredients and stir in the wet ingredients until just combined. Fill the muffin cups 2/3 of the way full. Bake at 375 for 19-21 minutes.
Pumpkin muffins are especially delicious warm. I think they’re even better the next day when reheated so the chocolate chips get melty again. The spices blend in with the other flavors too.
Find more muffins and quick breads here.
Pumpkin Muffins
Equipment
- 2 muffin tins
Ingredients
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 15 ounces pumpkin 1 can
- 1/2 cup oil
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup chocolate chips
- 3/4 cup walnuts chopped
Instructions
- Preheat the oven to 375 and grease or line 2 muffin tins.
- In a medium bowl, mix the wet ingredients together.1 cup sugar, 1/2 cup brown sugar, 2 eggs, 1 teaspoon vanilla, 15 ounces pumpkin, 1/2 cup oil
- In a separate, larger bowl, mix the dry ingredients together.1 3/4 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 1 cup chocolate chips, 3/4 cup walnuts
- Make a well in the dry ingredients and stir in the wet ingredients until just combined. Fill the muffin cups 2/3 of the way full. Bake at 375 for 19-21 minutes.