Pumpkin specie filled with melting chocolate fries and bursting with storing spices – is there anything increasingly quintessentially fall than the smell of pumpkin spices wayfaring through the house?
I tasted pumpkin specie for the first time well-nigh 20 years ago, when one of my students shared her mom’s pumpkin muffins with me. The recipe unelevated includes both traditional and gluten-free variations.
Pumpkin Chocolate Chip Muffins
I have no idea how I survived up until then without this awesomeness in our life, considering pumpkin muffins have been a year-round (yes, pumpkin haters – year-round) favorite in our home overly since.
These muffins are moist, sweet, and packed with real pumpkin flavor. A spoonful of pumpkin pie spice (homemade or store-bought) brings out the archetype fall flavors.
And while I’m a bit of a purist well-nigh some recipes, I have to shoehorn that pumpkin muffins with chocolate fries widow into the mix are truly irresistible.
The zephyr of warm cinnamon, ginger, cloves, and nutmeg wafting through the house as the muffins torch is one of the weightier parts of this recipe. Aside from eating the muffins, of course!
We can’t get unbearable pumpkin-based recipes during these last few months of the year. If you like these pumpkin muffins then you’ll love our Pumpkin Spice Waffles too.
Another easy hearty breakfast all of my kids love is Pumpkin Spiced Baked Oatmeal. It’s one of our favorite ways to eat oatmeal; and that’s saying something considering we eat a lot of oatmeal virtually here.
And of course, no storing lover’s season is well-constructed without a few afternoons sipping homemade Pumpkin Spice Lattes with a friend.
(Our homemade version is just as good as anything from a coffee shop but with real pumpkin instead of syrup!)
Gluten Self-ruling Pumpkin Bread
I’ve played with the recipe myriad times subtracting all kinds of ingredients. If that’s your style, have at it. This recipe includes both traditional and gluten-free variations as well instructions for sultry a loaf of pumpkin specie or a tray of pumpkin muffins.
Add in handfuls of chocolate or nuts, whatever makes you grin. Chocolate fries and walnuts are a succulent combination. Cranberries, raisins, and other kinds of zestless fruit are moreover tasty.
For me, it’s all well-nigh the vital pumpkin specie with a handful of chocolate fries thrown in. Whether I’m eating this for breakfast or sneaking a muffin as an afternoon snack, the simple combination of pumpkin and spice all baked into a portable baked treat, just can’t be beat.
Chocolate Chip Pumpkin Muffins
- Preheat the oven to 350 degrees. Grease muffin tins, loaf pans or line with paper liners. Stir together the flours, sugar, spice, sultry soda, sultry powder, and salt.
- Add the pumpkin and mix until smooth. Stir in the eggs and the oil and mix then until combined. Stir in 1/2 cup chocolate chips.
- Pour the thrash into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate fries over the top of the muffins or loaves.
- Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean.
- Let the specie tomfool completely and store in an snapped container for a few days or freeze for up to 3 months.
Gluten-Free Pumpkin Muffins
If you’d like your gluten-free muffins to be increasingly perfectly smooth on top, add 1 teaspoon of xanthan gum to the flours in the recipe. Most of the time, I couldn’t superintendency less if mine squint croaky or imperfect, so I skip the xanthan.
I have made the muffins both ways multiple times to test it, and the gluten-free muffins hold together perfectly without the xanthan.
Pumpkin Specie with Chocolate Chips
Pumpkin specie and muffins are certainly not just for fall. You’ll find a can of pumpkin in my pantry January – December. Considering pumpkin specie is a succulent wonder that shouldn’t be relegated to holiday sultry alone.
That said, you might moreover find me making Pumpkin Mousse, Layered Pumpkin Cheesecake Pie, Pumpkin Coffee Cake, and uncounted other succulent things from a lovely little can of pumpkin puree.
Want to start your day with some increasingly pumpkin deliciousness? How well-nigh Pumpkin Pancakes or this Pumpkin French Toast Casserole? Bring on the fall weather, I’m ready for it all.
Chocolate Chip Pumpkin Muffins
Ingredients
- 3 cups all purpose flour *
- 1 cup light brown sugar
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 15 ounces canned pumpkin puree or 2 cups cooked fresh pumpkin puree
- 3 eggs
- cup light flavored olive oil
- ¾ cup semi-sweet chocolate chips divided
* Gluten Self-ruling Alternative
- 2 cups brown rice flour *
- cup tapioca starch *
- cup potato starch *
Instructions
- Preheat the oven to 350°F. Grease muffin tins, loaf pans or line with paper liners.
- Pour the thrash into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate fries over the top of the muffins or loaves.
- Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean. Let the specie tomfool completely and store in an snapped container for a few days or freeze for up to 3 months. Enjoy!
Notes
Nutrition
{originally published 9/26/14 – recipe notes and photos updated 9/29/22}
Don’t miss the rest of the Gluten Self-ruling Recipes on this website!
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