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

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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

Disney's Fried Pickle Recipe

Disney released Carnation Cafe’s world famous fried pickle recipe so I thought I’d give it a try. Frying the pickles is pretty straight forward, but the zesty house sauce takes them over the top. If you’re a fan of fried pickles, this is a really easy recipe to make at home. Enjoy!

Items used to make this recipe:

(affiliate links)

• deep fry thermometer https://amzn.to/3eQuzmj

• saucepan https://amzn.to/3hqxO5k

• skimmer/strainer/spider https://amzn.to/3oLH8XH

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Disney’s Fried Pickle Recipe w/Dipping Sauce

makes 2 servings (about 12 pickle spears)

Printable Recipe

Ingredients

Zesty House Sauce:

• 1/2 cup ranch dressing

• 1/3 cup mayonnaise

• 1 1/2 teaspoons sriracha

• 1 1/2 teaspoons freshly squeezed lime juice (or 1/2 teaspoon lemon juice)

• 1/8 teaspoon kosher salt

• pinch freshly cracked black pepper

Fried Pickles:

• 16-ounce jar dill pickle spears, drained and patted dry

• 2 cups vegetable or canola oil

• 1 cup plain panko bread crumbs

• 1/3 cup grated parmesan cheese

• 3 large eggs, beaten

• 1/2 cups all purpose flour

• 1/2 cup

Directions

To make the zesty house sauce:

1. Whisk all the ingredients together and set aside until needed (or refrigerate for longer storage).

To make the pickles:

1. Heat oil to 365F.

2. Place flour in a shallow bowl.

3. Place beaten eggs in a 2nd shallow bowl.

4. Combine the panko bread crumbs and grated parmesan cheese in a 3rd shallow bowl.

5. Coat each pickle spear in flour, then egg, then panko/parmesan; set aside until oil reaches 365F.

6. Fry pickles spears for 4-5 minutes or until deep golden brown (don’t crowd pan - you may need to fry in several batches).

7. Remove pickles from hot oil with mesh or wire strainer/skimmer/spider and serve with Zesty House Sauce.

Notes

• Feel free to cut the pickle spears in half lengthwise if you like.

• No lime juice? No problem, just use lemon juice, but cut the amount back to 1/2 teaspoon.

• Leftover Zesty House Sauce can be used as a salad dressing or hamburger sauce.