Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 3 pieces Egg (3 large eggs (room temperature )); 1 cup Light Brown Sugar (1 cup (213g) light brown sugar (packed )); 1 can Pumpkin (1 15 ounce can pure pumpkin puree); 3 tbsp Molasses (3 Tablespoons (42ml) molasses); 2 tsp Vanilla (2 teaspoons vanilla extract); ¾ cup Vegetable Oil (3/4 cup (170ml) oil (canola, vegetable, olive oil (mild) or coconut oil (melted) all work )); ¾ cup Whole Milk (3/4 cup (170ml) whole milk (room temperature )); 3 cup All-Purpose Flour (3 cups (360g) all-purpose flour); 1 tbsp Baking Powder (1 and 1/2 Tablespoons (21g) baking powder); 2 tsp Pumpkin Pie Spice (2 teaspoons pumpkin pie spice); 1 tsp Cinnamon (1 teaspoon ground cinnamon); ½ tsp Ginger Powder (1/2 teaspoon ground ginger); ½ tsp Table Salt (1/2 teaspoon salt); ½ cup Pecans (1/2 cup (57g) pecans (lightly toasted, roughly chopped, plus more for decorating, if desired)); 5 oz Semisweet Chocolate Chunks (5 ounces semi-sweet chocolate (chopped into chunks )); 5 oz Semi-Sweet Chocolate Chips (5 ounces semi-sweet chocolate chips)

Moist pumpkin muffins studded with semi-sweet chocolate chips and pecans, spiced with cinnamon and pumpkin pie spice.

40 minAmerican

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Egg3 pieces · 3 large eggs (room temperature )
Light Brown Sugar1 cup · 1 cup (213g) light brown sugar (packed )
Pumpkin1 can · 1 15 ounce can pure pumpkin puree
Molasses3 tbsp · 3 Tablespoons (42ml) molasses
Vanilla2 tsp · 2 teaspoons vanilla extract
Vegetable Oil¾ cup · 3/4 cup (170ml) oil (canola, vegetable, olive oil (mild) or coconut oil (melted) all work )
Whole Milk¾ cup · 3/4 cup (170ml) whole milk (room temperature )
All-Purpose Flour3 cup · 3 cups (360g) all-purpose flour
Baking Powder1 tbsp · 1 and 1/2 Tablespoons (21g) baking powder
Pumpkin Pie Spice2 tsp · 2 teaspoons pumpkin pie spice
Cinnamon1 tsp · 1 teaspoon ground cinnamon
Ginger Powder½ tsp · 1/2 teaspoon ground ginger
Table Salt½ tsp · 1/2 teaspoon salt
Pecans½ cup · 1/2 cup (57g) pecans (lightly toasted, roughly chopped, plus more for decorating, if desired)
Semisweet Chocolate Chunks5 oz · 5 ounces semi-sweet chocolate (chopped into chunks )
Semi-Sweet Chocolate Chips5 oz · 5 ounces semi-sweet chocolate chips

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Steps

1Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed.
2In a large bowl, whisk the eggs until well combined. Then whisk in the brown sugar, pumpkin puree, molasses, vanilla, oil, and milk, mixing until well combined.
3In a medium bowl, whisk together all-purpose, baking powder, pumpkin pie spice, cinnamon, ginger, and salt.
4Using a rubber spatula, fold in the flour mixture, mixing just until combined.
5Fold in the pecans, chocolate chunks, and chocolate chips. Do not over mix here.
6Divide the batter evenly among the prepared paper liners, filling them all the way up to the top (the batter will go over the liner, that's ok). If you'd like to press a few pecans on top of each muffin, do so now.
7Bake for 22 to 24 minutes, or until a wooden pick inserted in the center of a muffin comes out clean.
8Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.