If you think pumpkins are just for the fall, think again! Try this warm, sweet Chocolate Chip Pumpkin Muffins recipe for a delicious treat in any season!
Course:
Breakfast
Cuisine:
American
Servings: 12Muffins
Author: Gemma Stafford
Ingredients
1 ½cups(7 ½ oz/213g) all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
I cup (8oz/225g) canned pumpkin puree
⅓cup(2 ½ floz/71ml) neutral-flavored oil(sunflower, canola, veg)
2large eggs
1teaspooncinnamon
1 ¼cups(10oz/282g) granulated sugar
½teaspoonsalt
3/4cup(4 ½ oz/128g) semi-sweet chocolate chips
Cinnamon Sugar Topping
1tablespoonsugar
1teaspooncinnamon
Instructions
Preheat the oven to 350°F (180°C) and line a muffin tin with 12 paper liners.
In a bowl, whisk together flour, baking powder, and baking soda.
In another bowl, whisk pumpkin, oil, eggs, cinnamon, sugar, and salt until well combined.
Mix the wet and dry ingredients until it just comes together. Fold in the chocolate chips.
In a small bowl, combine sugar and cinnamon for the topping.
Fill muffins cups with the batter all the way to the top and then sprinkle with the cinnamon-sugar mixture.
Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool in the pan for 10 minutes before removing.
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave briefly.