Every Fall since I was little, my mom used to make the most delicious pumpkin chocolate chip muffins. I looked forward to it every year, but since moving away for college, I’ve missed them so much. Last weekend, I decided to carry on the tradition and make them for myself… and let me tell you they were just as magical as I remembered. Here’s the recipe so you can try them too:
Ingredients:
1/2 cup sliced unblanched almonds (optional, I usually leave these out)
1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (use chia eggs if you’re vegan)
1 cup plain pumpkin (half of a one-pound can)
1/2 cup (1 stick) butter, melted
1 cup chocolate chips (I like semi-sweet dark chocolate chips the best)
Heat the oven to 350 degrees F. Put the almonds on a baking sheet and bake for about 5 minutes, until they’re lightly browned. (Watch carefully so the almonds don’t burn, and take them off the baking sheet right away so they can cool quickly.)
Grease muffin cups, or use paper baking cups.
Thoroughly mix the flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.
Add the eggs into another bowl with the pumpkin and butter, and whisk until it’s well blended. Stir in the chocolate chips and almonds.
Pour this mixture over the dry ingredients and fold it in with a rubber spatula until the dry ingredients are moistened.
Scoop the batter evenly into the muffin cups. Bake for 20 to 25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool.
Serve warm.
I hope you love this recipe as much as I do! It brings back so many fall memories, and is a perfect treat for spooky season, or even for Thanksgiving. Enjoy!