Happy November! October is wonderful, but with my birthday and thanksgiving and the start of the holiday season, November has always been my favorite month.
And speaking of favorites, these muffins are just that. A few weeks ago Lincoln got his first cooking experience and he’s been asking to “cook mu!” ever since. They’re moist and flavorful and everything you could want in a pumpkin muffin. Plus, you can load them up with chocolate chips or leave them out entirely (if you’re one of those crazy people that prefers your pumpkin withing chocolate #notme). Of all the new recipes we’ve tried in the last few years, this is our very favorite (although, tonight my mom baked this pumpkin bread recipe into muffins and it was DELICIOUS).
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 can pure pumpkin puree (15 ounce can)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract.
- 1/2 cup chocolate chips
What You’ll Do:
- Combine flour, sugar, soda, salt, cinnamon, nutmeg, and cloves into one bowl.
- Whisk together pumpkin, eggs, vegetable oil, and vanilla in another bowl.
- Combine wet and dry ingredients and stir in chocolate chips.
- Bake at 350 degrees for 20-23 minutes (until the tops bounce back when poked or a toothpick comes out clean) in a well greased muffin tin.
Recipe adapted from Lovely Little Kitchen
Do yourself a favor and PIN THE RECIPE FOR LATER: