I would like to share with you my recipe for chocolate chip pumpkin muffins today!
This recipe was inspired by Isa Chandra’s recipe for “The Best Pumpkin Muffins” on The Post Punk Kitchen.
1 3/4 cups flour
1 1/2 cups brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (I usually go with a heaping teaspoon!)
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or from a can)
1 tablespoon soy yogurt
1/2 cup soymilk
1/2 cup vegetable oil
2 1/2 tablespoons maple syrup
chocolate chips (I use about half a bag of Tropical Sun brand
semi-sweet chocolate chips)
Preheat oven to 400 F. You can grease your muffin tins with vegetable shortening or spray-on oil, or use muffin cups. I always use muffin cups.
Sift your dry ingredients – flour, sugar, baking powder, salt, and spices – together in a bowl. Whisk together your wet ingredients – pumpkin, soy yogurt, soymilk, oil, and maple syrup – in a separate bowl. Combine the wet and dry ingredients and stir them together until you’ve got a smooth batter. Make sure your batter is really smooth now, because you’re about to add the chocolate chips and once you do that, you won’t be able to tell if you have lumps! Okay, got it? Good, now add the chocolate chips. If you’re not sure if you’ve added enough chocolate chips, add some more! You can never have too many chocolate chips.
Fill your muffin tins 2/3 of the way. If you’re making small-sized muffins (which is what I always do), I find they need about 20-25 minutes. The original recipe is for jumbo muffins and says to bake them for 27-30 minutes. You’ll want a toothpick inserted in the center to come out clean.
One trick I found worked really well was to refrigerate the dough overnight, and then bake it. Try it both ways and see which you like better! The muffins are fabulous either way.