I already know what your thinking, “pumpkin, really Gretchen?” I know, I know. But here’s the thing, pumpkin isn’t something I decided I loved when everyone and their brother got on the pumpkin train thanks to pumpkin spice lattes. Honestly, I don’t even like pumpkin spice lattes.
I’ve loved pumpkin for as long as I can remember, which would make me a pumpkin pioneer, or a pilgrim if you will (see what I did there??) My mom would make pumpkin muffins every year, and my Nana would make pumpkin pie and my favorite, pumpkin roll.
Plus, it’s September which means it’s socially acceptable for me to go into full pumpkin mode. This year I’m starting with these pumpkin chocolate chunk muffins. Let me tell you, they’re amazing! Dense, yet still somehow light, with lots of warm spices and chunks of half melted chocolate. Need I say more?
Pumpkin Chocolate Chunk Muffins
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 eggs
3/4 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 cups pumpkin puree
1/2 cup butter
1/4 cup milk
1 1/2 cups dark chocolate chunks
Preheat oven to 350 degrees. Line 2 muffin tins with liners. Set pans aside.
In a medium bowl mix together: flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Melt butter.
In a large bowl mix together: eggs, brown sugar, granulated sugar, pumpkin puree, melted butter, and milk.
Mix dry ingredients into to wet ingredients, until just combined. There will be small lumps in the batter, don’t over mix! Mix in chocolate chunks. Fill lined muffin tins about 2/3 full with batter. Bake for 18-21 minutes, until a toothpick comes out clean. Enjoy!
Makes about 20 muffins.
This recipe was inspired by Creme de la Crumb’s recipe.
