I realized over the weekend that I went an entire week without posting anything with chocolate! That is something that has almost never happened in the history of my blog and in my opinion should never happen again. Every week needs chocolate. Even the week of Thanksgiving, no…….especially te week of Thanksgiving.
I will try to make it up to you guys today with these super yummy pumpkin muffins
My window for pumpkin recipes is almost up. Everyone goes pumpkin-crazy from early autumn to Thanksgiving and then they’re sick of it long before Christmas and heading straight for the gingerbread. That’s why I thought I’d cram in a few more, or at least one more pumpkin recipe before that happens.
These take about 45 minutes tops. Come on, that’s nothing. After spending so much time cooking and now blogging I have realized how short 45 minutes really is. Plus, they come out so moist and fluffy. They were gone way too fast around. I mean, hello, chocolate. No other explanation needed.
Pumpkin is rarely used in recipes without spices. It seems like most people consider the word pumpkin as synonymous with pumpkin spice, as if spice is just a given if pumpkin is involved. I have no problem with that myself because I love holiday spices, but I have haters in my family so it makes me more aware that some people out there probably don’t like pumpkin spice, like entire countries.
Pumpkins are so versatile though. I think the world should know that they can stand on their own (maybe with a little help from some chocolate) in recipes like this. Okay, so I did add a tiny dash of cinnamon and nutmeg but it wasn’t enough to taste, just enough to add depth and totally optional.
I think you guys are really gonna like this one. You need to try it. You’ll thank me later.
- 1 cup sugar
- 2 large eggs
- 1/2 cup + 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon soda
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F (180 C) and grease or paper-line 16 muffin cups.
- Whisk together oil, sugar, and eggs in a medium bowl. Add salt, vanilla, and soda. Stir in flour and pumpkin puree until smooth then add chocolate chips
- Pour batter into cups and bake for 25 - 30 minutes until toothpick inserted in center comes out clean.
- Cool for about 10 minutes before serving.