May 30, 2012

Pumpkin Chocolate Chip Muffins

My dear friend, Juliana, and I used to meet once a week and cook several meals for the whole week. I believe it was Tuesdays. We would each pick 2-3 recipes and buy the supplies for our chosen food adventure, enough for both of us to end up with one of all the meals. We both tended to share at least one tried and true recipe and then pick something new that sounded delicious. Juliana is an awesome cook, and usually made bread in her bread machine to go with one of her meals. The great thing about this is that Juliana had a totally different flavor pallet and I tried some new things that I may not have on my own. For example, gingered squash soup is delicious! My all time favorite recipe, though, is one she found on the internet. I can't find the original, I've searched and searched! If this is your recipe or you know the creator, please send me the link and I will gladly give credit! And here, ladies and gents, is the recipe for...

 PUMPKIN CHOCOLATE CHIP MUFFINS *glitter descends softly from the rafters as a small choir of heavenly angels gently sings to the muffins as they bake in their warm nest that is my oven*

(30 muffins)
  • 4 Eggs
  • 2 cups Sugar
  • 1 (16 oz / 2 cups) can Pumpkin
  • 1 teaspoon Vanilla Extract
  • 1 1/4 cups Vegetable Oil (yes, 1 1/4 cups)
  • 3 cups Flour (King Arthur for regular, Bob's Red Mill All Purpose Baking Flour for GF)
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • 4 teaspoons Cinnamon
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 12 oz Semi-Sweet Chocolate Chips (Ghirardelli is my absolute fave for baking)

1) In a large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
2) In another bowl sift together dry ingredients and mix into pumpkin mixture. Fold in chocolate chips.
3) Fill greased or paper-lined muffin cups 3/4 full.
4) Bake at 400 F for 16-20 Minutes, or until toothpick comes out clean. {24 min/silicone (GF)} {26 min/silicone (wheat flour)}


Guess which are GF...that's right, well, left...the ones that are totally falling apart! They are still delicious though :)

The muffin pans that I use are actually silicone, which I love. They do take longer to cook, so keep that in mind. Don't forget to generously grease them! I would also recommend running a butter knife around the edges before trying to extract them, especially gluten free. I've made this recipe GF several times now, which typically doesn't take as long as regular wheat flour. I did note the modified baking times in the parentheses.

A well loved recipe.

This time I did try something new, coconut oil in lieu of vegetable oil. I will say that it does change it and I'm not quite used to it. It was lovely, don't get me wrong, but when you've made the same recipe scores of times you do tend to notice when something is changed. I am also fairly convinced that the high oil content is why these freeze so well! Seriously. These are the best "frozen/reheat-in-the-microwave-for-30-second/high-calorie-before-early-morning-workout-muffins" ever. I adore them and I know you will too :)


Three Great Ingredients:
King Arthur Flours
Ghirardelli Semi-sweet Chocolate
Trader Joe's Organic Virgin Coconut Oil


  1. sounds yummy! I've never thought to freeze and reheat muffins.

    1. Any baked good with a high oil/fat content is excellent to freeze!

  2. Love your blog!!! And I miss cooking with you!! -Juliana