Fall is finally here, and I don’t  know about you but when I think about fall I think of good food. Actually, I take that back, I think of spectacular food. So, just for you, I have researched, found and tested what I believe to be the most delicious pumpkin chocolate chip muffin recipe out there. After much research on Pinterest, the best place where amatuer bakers like myself can find delicious recipes, I stumbled upon this one. Pinterest directed me to a website called “The Busy Baker”, where Chrissie, you guessed it, the Busy Baker, gave me all the details. The recipe she shared was super easy to follow and did not take much time at all! Before I knew it, I was sinking my teeth into the most divine fall treat I had ever encountered, and my taste buds were having a party. If you want to try out this scrumptious bake, which I highly recommend, I have summarized the recipe for you below:

Ingredients:

– 15 oz. of 100% pumpkin puree

– 4 eggs 

– 2 cups white sugar

– 1 cup vegetable oil

– 3 cups all purpose flour

– 2 tsp. baking soda

– ¾ tsp. Salt

– 1 ½ tsp. Ground cinnamon

– ½ tsp. Ground ginger

– ¼ tsp. Ground cloves

– ½ tsp. Ground nutmeg

– 1 ¼ cups mini chocolate chips (reserve ¼ for topping)

Once you have gathered all your ingredients, including perhaps making a quick trip to the store to get pumpkin puree like I did, you are good to go! Do not forget to preheat your oven first to 350 degrees Fahrenheit, then start by lining your muffin tins with liners for 24 muffins. Next up, hand mix the pumpkin puree, eggs, sugar and vegetable oil in a big bowl. Mix until smoother than a criminal immortalized by Michael Jackson.  

Now it is time to add the flour, baking soda, salt and spices, to give your muffins the taste of fall! Be warned, once you have added these things use a rubber spatula and be gentle, do not overmix. Overmixing can cause your muffins to be tough, to avoid this. Instead, combine until no streaks of flour are visible and the dry ingredients are incorporated, then stop! Don’t get excited with the spatula!

Again being gentle, stir in 1 cup of the chocolate chips. Hooray! You’ve finished the batter, now spoon it evenly among the muffin cups. You probably thought it was time to bake? Nope! More chocolate chips, because you can never have too many chocolate chips. Using the remaining ¼ cup, sprinkle a few on top of each muffin. So cute!

And now, it is finally time to bake. Bake at 350 degrees Fahrenheit for about 25 mins. Use the good old toothpick trick to check and see if they are done all the way through! You will probably know anyways when your kitchen starts to smell heavenly.  

Once out of the oven, let them cool for roughly 15 mins before you enjoy them, otherwise your experience might be tainted by a burnt tongue. Which by experience, I know is not fun. Once they have cooled the time has finally come for you to enjoy them. You will most likely be blown away by the deliciousness and your life will be changed forever. Pro-tip; bring some to all of your friends and family and they will probably love you even more than they did before!

https://thebusybaker.ca/pumpkin-chocolate-chip-muffins/