pumpkin muffins with chocolate chips
happy fall! there’s something about fall that makes everything seem cozier. maybe its the scent of pumpkin spice floating through the air, or the changing color of leaves to vibrant reds and yellows. or maybe its the delicious food that comes with this season like pumpkin pie, chai lattes, and the signature thanksgiving dinner.
to kick off this fall season, i decided to make one of my favorite fall treats: pumpkin muffins with chocolate chips! my mom always used to make these for me whenever fall came around, and i gobbled them up by the batch.
i love the moist center of the muffin with the sugary, crispy top. the rich chocolate chips pair perfectly with the pumpkin, and the spice of the cinnamon and nutmeg truly make this muffin a fall treat. this time, i decided to change it up a bit by adding some flaxseed to give the muffins a little healthy digestion boost (don’t worry, you can’t even taste them!) i’m super proud of how tall the muffins came out too, and the crackly tops looked absolutely scrumptious. my mom and i devoured the muffins fresh out of the oven when they were still warm with gooey chocolate chips. nothing better than freshly baked treats…mmmm.
are you guys as excited as i am for fall? i know that this season can bring a lot of busyness with school, work, and family. i have definitely been going through a pretty hectic last few weeks, but i am so thankful for the small moments that have brought me joy amidst the chaos. maybe it’s just baking a batch of pumpkin muffins or spending time with family. whatever it is, i hope that you have some time to do what you love.
have a great week!
ingredients
4 eggs
1 1/2 cups sugar
1 can pumpkin puree (15 oz)
1-1/2 cups canola oil
3/4 cup buttermilk
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup flaxseed
1 3/4 cups semi-sweet chocolate chips
directions
preheat oven to 400°. place paper liners in a regular sized muffin pan.
in a large bowl, beat the eggs, sugar, pumpkin, oil, and buttermilk until smooth. combine the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and flaxseeds in a blender. blend mixture for about 60 seconds (to grind flaxseeds into a powder). add flour mixture slowly to pumpkin mixture and combine well. fold in chocolate chips. fill greased or paper-lined muffin cups three-fourths to almost all the way full.
bake on the top rack of your oven for 15-17 minutes, or until a toothpick inserted near the center comes out clean. cool in pan 10 minutes before removing to a wire rack.
*see my notes at bottom
my notes
make sure to bake your pumpkin muffins on the top rack of your oven to get a crackly top. the texture is so delicious!
