Pumpkin Chocolate Chip Muffins
"Dear Great Pumpkin, I am looking forward to your arrival on Halloween night. I hope you will bring me lots of presents."- Linus It’s the Great Pumpkin, Charlie Brown
It’s the Great Pumpkin, Charlie Brown is a Halloween classic and honestly it wouldn’t be Halloween without it. Watching poor little Linus waiting patiently for the Great Pumpkin is wonderfully wholesome. But there was one thing that Linus didn’t have to help endure his long wait for the Great Pumpkin, pumpkin muffins, specifically pumpkin chocolate chip muffins. These tender and moist pumpkin chocolate chip muffins are a perfect Halloween treat. Not only are they flavored with delicious Fall pumpkins but they are a beautiful shade of Halloween orange with flecks of chocolate chips giving them that all important spooky Halloween vibe.
Pumpkin Chocolate Chip Muffins
*Makes 6 large muffins
1 ¼ cups all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar
1 tsp ground cinnamon
½ tsp kosher salt
2 tsp baking powder
⅓ cup of vegetable oil
1 large egg
⅓-½ cup buttermilk
1 tsp vanilla
1 cup pumpkin puree
½ cup semi-sweet chocolate chips
Preheat the oven to 350°F and grease or line your muffin tins. I personally use muffin papers because I don’t want to stain my baking tin.
Combine the flour, sugars, cinnamon, salt and baking powder in a mixing bowl.
In a one cup wet measure, add the oil and egg. Fill the rest of the measuring cup with the buttermilk until the total amount of wet ingredients measures out to be one cup, add vanilla and mix to combine.
Add the wet ingredients and the pumpkin puree to the dry and mix until the flour is almost all incorporated. Add the chocolate chips and fold to mix into the batter as well as any remaining flour. You do not want to overmix the batter, the batter should have a few lumps but no evidence of the dry ingredients. If your muffin batter becomes completely smooth, your muffins will have a more chewy consistency and will not be as tender.
Fill up your muffin tins until the batter is almost level to the rim of the cups of the tin.
Bake for 35-40 minutes or until a toothpick comes out clean when poked into the muffins.
Cool the muffins in the tin on a wire rack for 10 minutes. Remove muffins from the tin and cool completely on the wire rack. Eat and enjoy!