Monday, October 29, 2012

Pumpkin Chocolate Chip Muffins

I have always loved chocolate chip muffins.  I remember my mother making them from scratch many mornings, and I could just as easily enjoy those little treats for dessert as I could for breakfast.  My love affair with chocolate chip muffins has continued into adulthood.  

I had a difficult time imagining any muffin better than a chocolate chip one.  I mean, what could be better than the moist cakey inside studded with ooey gooey chocolate?  I'll tell you what...a pumpkin chocolate chip muffin.  That's what! 

When I stumbled upon this recipe, I was actually looking for a good muffin to make with my students at school.  One that they, as fourth graders, would enjoy mixing and eating.  This Nestle Toll House recipe from Very Best Baking fit the bill perfectly. 

Not only does this recipe contain pumpkin, chocolate, and whole wheat flour, it also makes plenty of muffins that keep well for several days and freeze beautifully.  I have been making this recipe both with my students each fall and at home ever since finding it several years ago. 

When I make them at home, I make the entire batch which is usually around 30 regular size muffins (even though the original recipe says 36), and I freeze the ones we don't eat in a day or so. 

To freeze, just pop them into freezer bags.  When you want to thaw one, remove it from the bag, wrap it in a paper towel, and microwave for around a minute until thawed and warm.  They make one of the best on-the-go breakfasts around. 

I have not changed this recipe at all except to use cinnamon instead of pumpkin pie spice (the original recipe calls for either).  As I said above, I do find that the quantities tend to be a little smaller, around 30 muffins instead of 36.  Even though this is not my recipe, I am reposting here to have on file for myself.  I give full credit to the original which you can find by visiting Very Best Baking

Pumpkin Chocolate Chip Muffins- makes approx. 30-36 standard muffins 

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin pie spice
1/2 teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz.) pure pumpkin puree
1 cup vegetable oil
2 cups (12-oz. pkg.) semi-sweet chocolate chips

PREHEAT oven to 350° F. Grease thirty to thirty-six standard size muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in chocolate chips. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean. Cool in pans on wire racks for 5 minutes; remove from pans.

TO FREEZE, allow muffins to cool completely on wire racks.  Place muffins into zip top freezer bags (usually 4 will fit in a quart bag), and freeze.  Frozen muffins will keep 2-3 months and can be thawed in the microwave. 

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