Fall is just around the corner and that means a pumpkin extravaganza is about to descend on us. Pumpkin pie recipes will abound and people will lose their minds over pumpkin spice lattes that have no actual pumpkin in them. I’m a hot apple cider girl myself and love to take a cup along with me to keep me warm while I wait for my kids in their school’s freakishly windy parking lot. My favourite though, is to drink apple cider while I am indulging in a pumpkin muffin – the best pumpkiny baked good of all time.
Pumpkin Bread Muffins
This pumpkin bread muffin recipe was passed on to me years ago by my sister-in-law and are my kids’ absolute favourite. The recipe is actually for a pumpkin loaf, but with four kids constantly begging for pumpkin bread right now I found that the batter works just as well for muffins and cuts the cooking time by more than half.
Chocolate Chip Pumpkin Muffins
- 3/4 cup sugar
- 1/2 cup butter melted
- 2 eggs
- 1 cup canned pumpkin puree not pie filling
- 1 1/3 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- pinch salt
- 3/4 cup chocolate chips optional
- 3/4 cup walnut pieces optional
Preheat oven to 350.
Mix sugar and butter together until smooth.
Add eggs and beat until combined.
Add pumpkin and combine well.
In separate bowl, whisk together dry ingredients.
Add dry to wet and mix until just combined.
Grease or line 12 muffin cups and distribute batter equally.
Bake for 20-25 minutes or until done and cake tester comes out clean.
To prepare as loaf
Pour batter into greased loaf pan and bake one hour.