Monday, October 1, 2012

Pumpkin Chocolate Chip Muffins

There is something so cozy, yummy, and wonderful about pumpkin - not just food wise.
I LOVE when candles, coffee, ice cream, scones, decorations, and all other sorts of items break out in pumpkin pandamonium. It makes my heart (and tummy) happy.
I just love pumpkin! 

So, of course I had a hankering to bake something pumpkin-y.
But what was I going to pair it with...??
Maple, cream cheese, chocolate, caramel, oats..... and so many more options.
 I kept coming back to chocolate...
You see, I'm not just a huge pumpkin fan, I'm also a chocoholic who refuses to get help... I just keep feeding the crazy. 
(Besides, studies show 1-2 oz. of dark chocolate a day actually keep a person healthier... so who am I to argue with the facts.)

I searched a bunch of blogs for inspiration, and I stumbled upon this little gem of a recipe on Two Peas and Their Pod. They had a couple pumpkin/chocolate options, but I landed on the Pumpkin Chocolate chip bread.
But, I did tweak the recipe a bit, 'cuz I can't help myself...
...and the result was mouth-watering goodness.
So naturally, I want to share with you lovelies! :)

So.... drumroll please.... well, do the drumroll noise in your head, since I can't make it for you to hear.
I give you moist, light, delicious, cozy Pumpkin Chocolate Chip Muffins!

First: Make sure you have all your ingredients (and the amount you need) on hand and ready to go... silly advice? No... there have been so many times I start a recipe and realize I'm missing one important ingredient, which sends me to the store looking like a disheveled mess... so, make sure you have everything ready so the process is smooth and frazzle-less. 

In one bowl, combine your flour, baking soda, cinnamon, nutmeg, and salt - mix with a whisk so it's all combined completely. In your second bowl, combine your sugar, pumpkin puree, oil, eggs, vanilla, and buttermilk - mix until you have a nice, thin liquid batter. Since I had put my dry ingredients in the bigger bowl, I added the pumpkin mixture to the dry, which is opposite the recipe instructions.
What can I say, I'm a rebel at heart.

Make sure you scrape the bottom completely - mix batter until completely combined. Fold in chocolate chips at this point.

 I had two muffin pans ready to go, and used an ice cream scooper to get a consistent amount in each muffin liner. With the leftover batter, I decided to make a little loaf in my stone loaf pan.
Throw all three pans into the oven (put the muffin tins on the top rack and loaf on bottom) and bake for about 25-30 mins and test with a toothpick. If the toothpick comes out with gooey business on it, bake for another 10 mins. If it comes out with a crumb or two attached, pull the muffins out and transfer to cooling racks so they don't continue to bake.
Move the loaf to the top rack and continue to bake for another 15-20 mins. Repeat toothpick test with loaf.

Once they're cooled, enjoy the amazing fall treat you just created.
You'll be in pumpkin-chocolate heaven! :D

Enjoy your pumpkin-y fall!!
kylie rae

Oven: 350° F

3 1/2 cups all-purpose flour 
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups granulated sugar
1 cup packed brown sugar
1 (15 oz.) can 100% pure Pumpkin
1 cup canola oil
2/3 cups buttermilk (I just add 1/4 lemon juice to whole milk, let stand for 15 mins to curdle)
1 teaspoon vanilla extract
3 large eggs
1 cup semisweet chocolate chips (but really, you can use any type of chocolate you want - be it a gourmet chocolate bar, just smash it into chunks... and you most definitely can use more than 1 cup if you like, I did) ;)

1) Preheat oven. Spray loaf pan with cooking spray and fill muffin pans with liners.
2) In large bowl whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside
3) In a medium bowl, combine sugar, pumpkin, canola oil, buttermilk, vanilla, and eggs. Mix until smooth.
4) Add pumpkin mix to flour mix and gently mix together until completely combined. Fold in chocolate chips.
5) Scoop mixture into muffin liners. Add left-over batter to loaf pan.
6) Bake for 30-45 mins (but don't forget to toothpick test), or until browned and toothpick comes out clean. Remove from pans and onto a cooling rack - let them sit for at least 15 minutes so you don't burn your mouth.
7) Enjoy!! And share the wealth since this recipe does yield a good amount of muffins/bread :)


  1. Hi Kylie! Thanks so much for stopping by my blog. I am so glad you enjoyed my fig bar recipe. Your muffins look equally delicious. My kids would love 'em. Thanks for sharing your recipe. Have a great week.

    1. Thanks for stopping by my blog also! I did enjoy that recipe and can't wait to give it a go... and your kids will definitely love the muffins, they're so yummy :)