In between the soccer games and neighborhood functions on the weekends I like to catch up on my baking. Baking just seems to take me away from the stress and the rush of our typical schedule. It makes you focus on exact measurements and precise timing. Starting in August the requests start pouring in mostly from people in my office. “When are you going to start making those awesome Pumpkin chocolate muffins??” Considering that it is going to be 105 degrees today in Phoenix it is hard to get in the fall baking mood but my kids are suckers for these little treats as well. They will eat a whole batch in literally 2 days!
The blend of the sweet pumpkin, spices and dark chocolate together just makes for a decadent treat to enjoy with your morning coffee. They are quite addicting really!
This recipe definitely has become a fall staple in my household and office. So many have asked for the recipe so I have decided to feature it today! Enjoy!
Pumpkin Dark Chocolate Chip Muffins Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup solid packed, canned pumpkin puree (no spices added)
- 12 ounces dark chocolate chips
Preheat your oven to 350 degrees. You will need a 12 cup muffin pan, or you can use a mini muffin pan. I use a Nordicware fall muffin tin for mine. You can butter or spray the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.
In a large bowl, whisk together the flour, baking soda, ground spices, and salt.
Using an electric mixer beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture and pumpkin puree and beat just until everything is mixed together. Fold in the dark chocolate chips.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
Adapted from the Joy of Baking