06 Dec Decadent Pumpkin & Dark Chocolate Muffins
Please forgive me.
Not only has it been FOR-EV-ER since I’ve posted a recipe, (admit it – you read that in the voice of the kid from The Sandlot!) but I’m also way late to the game with this pumpkin recipe. Not fashionably late, but like, embarrassingly-late-to-your-own-wedding kind of late. But I promise, these muffins are worth the wait.
To be fair, as the weather turned cooler and the leaves started to change in Tennessee, we were still strolling volcanic beaches in Hawaii while palm trees swayed around us. It’s hard to get excited about fall recipes when it’s perpetually 75 degrees and rainbows every day (not that I’m complaining!) But now that we’re home and have gotten our sweet Ellie Bug settled in, the craving for these muffins hit me hard.
So, please… Reassure me it’s not to late for pumpkin recipes!? I know it’s December and all, and the Christmas cookie trumps all this time of year… but maybe a break from the traditional is just what your holiday menu needs!
This recipe is an old favorite in my family. My mom used to make them without chocolate chips and we’d enjoy them with a pat of butter for breakfast… But with all that sugar already, why not embrace dessert status and kick these babies up a notch? So I added dark chocolate chips, and the rest is history.
- 3 cups sugar
- 3½ cups white flour
- ½ tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp ground cloves
- ½ cup canola or vegetable oil
- 4 eggs
- 1 can (about 16 oz) pumpkin (NOT pumpkin pie filling!)
- 1 package (10 oz) dark chocolate chips (optional) - I prefer Ghirardelli
- Preheat oven to 350 degrees.
- Blend 4 eggs, oil, and pumpkin in a large mixing bowl.
- Add sugar, continuing to mix well.
- Add all dry ingredients and mix until blended.
- Add chocolate chips, if desired, blending until distributed throughout batter.
- Pour batter into lined cupcake pans and bake at 350 for 18-25 (until a toothpick comes out clean.)