I've been trying to avoid getting sucked in beyond a few recipes I've had planned...but I bought a can of pumpkin puree WAY larger than I thought I would need, with all of the Halloween festivities going on, and well...here we are.
But pumpkin can do some pretty awesome things. It moistens and softens everything it touches; similarly to crushed banana; with that soft spongy texture that muffins and breads thrive on. So I decided to be a little ~adventurous~ and have a go at pumpkin muffins.
This recipe is pretty self explanatory; minimal cleanup, and you have an excuse to break out those Halloween muffin liners that you've been stashing for who knows how long! Or maybe that's just me...
I have more fun recipes and posts coming your way the rest of this week, so be on the lookout!
Happy Halloween Week you guys!
Chocolate Chip Pumpkin Muffins
Makes 12 muffins
1 3/4 cup all-purpose flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup pumpkin puree
1/2 cup olive oil (or vegetable oil if you have it on hand-it won't affect the end result)
1 teaspoon vanilla extract
1 cup chocolate chips (or nuts; whatever your preference!)
Preheat oven to 375 degrees
Grease a muffin/cupcake pan or fill with muffin liners
1. In a large bowl, sift together all of the dry ingredients.
2. Using a separate bowl, or your stand mixer on medium speed, combine all of the wet ingredients.
3. Add in the dry ingredients a little bit at a time, until the muffin batter is fully combined. Fold in the chocolate chips.
4. Scoop roughly about 1/4 cup (I use scoops to distribute my batter), in each of the 12 cupcake holders. Bake in the oven for 30 minutes, or until you can cleanly remove a toothpick from one of the center muffins. Let them cool for 15 minutes before serving.