Pumpkin Chocolate Chip Muffins

I love to bake, especially during the fall and winter months. These Pumpkin Chocolate Chip Muffins are my newest obsession. They burst with pure pumpkin flavor accented by cinnamon, nutmeg, and yummy chocolate chips. You can’t ask for a better Fall muffin recipe. I like standard-size chocolate chips for this recipe, but mini chocolate chips work great as well. This recipe makes 24 muffins, which is a lot, but they freeze beautifully. I like to store them 4 per freezer bag so I can pull them out as needed. Thaw in the bag either in the fridge overnight or on the counter for 30-60 minutes. And just in case you’re wondering - yes, you can eat them directly from the freezer, without thawing, if that’s your kind of thing. Enjoy!

Items used to make this recipe:

(affiliate links)

• professional greaseproof cupcake liners https://amzn.to/3sDm1rD

• baker’s joy baking spray https://amzn.to/3sIIKTw

• professional muffin pan https://amzn.to/3eGGdSc

• #20 portion scoop (not 20mm) https://amzn.to/3uIhqas

• 100% pure pumkin (not pumpkin pie mix) https://amzn.to/33grWKE

---

Pumpkin Chocolate Chip Muffins

makes 24 muffins

Printable Recipe

Ingredients

• 28 ounces 100% pumpkin puree (canned is fine)

• 2 cups granulated sugar

• 3/4 cup vegetable oil

• 3 large eggs

• 3 1/2 cups all purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon fine table salt

• 12 ounces semi-sweet chocolate chips (about 2 cups)

Recipe Directions

1. Preheat oven to 350F, place rack in center position, and prepare muffin pan with grease-proof liners or spray well with Baker’s Joy baking spray.

2. In a large mixing bowl, whisk together the pumpkin, sugar, eggs, and oil; set aside.

3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and salt; pour flour mixture into pumpkin mixture and combine well.

4. Stir in chocolate chips and use a rounded #20 scoop to fill the muffin cavities (they should be filled about 4/5 full).

5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but there shouldn’t be uncooked batter on the toothpick).

6. Allow muffins to rest in the pan for 10 minutes before transferring to a rack to cool completely.

adapted from Amy Maryon

Homemade Blueberry Yogurt

Blueberry yogurt is very popular in our house so being able to make a large batches from scratch can be a huge cost savings, not to mention you have complete control over the ingredients. No fillers, no preservatives, no high fructose corn syrup - just the good stuff.

Blueberry Yogurt

makes 1 quart

Printable Recipe

Ingredients

• 2 1/2 cups plain regular or Greek yogurt (try my homemade recipe here)

• 2 cups whole blueberries (fresh or thawed)

• 1/4 cup granulated sugar

• 2 tablespoons freshly squeezed lemon juice

Directions

1. In a medium saucepan over medium-high heat, bring blueberries, sugar, and lemon juice to a boil, stirring frequently; boil for two full minutes, mashing large berries if needed.

2. Remove blueberries from heat and cover until cool.

3. Whisk blueberry mixture into plain or Greek yogurt and refrigerate for up to a week.

Note

• Store-bought plain yogurt can be used in place of homemade.