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

David's Cranberry Anzac Cookies

I have long been a fan of David Lebovitz, famed pastry chef, best-selling author, and award-winning food blogger. These “Cranzac” cookies are his variation of Australia’s famous Anzac biscuits. The cookies (or biscuits as they’re traditionally called) are crunchy around the edges, chewy in the middle, and chock full of wonderful texture. They also contain one of my favorite baking ingredients - Lyle’s Golden Syrup. If you love golden syrup, but you’re not a fan of coconut, you might be interested in trying my Chewy Golden Syrup Cookies. Honestly though, my son-in-law isn’t a fan of coconut, but he gave these cookie two thumbs up!

This recipe comes together pretty fast by hand, but you can use a stand mixer as well.

To get 36 perfect cookies from this recipe, use level #50 scoop (my favorite size scoop for cookies).

Flatten the mounds of cookie dough a bit with your finger tips. Bake for 10-12 minutes.

Cool completely before storing in an airtight container (they freeze beautifully).

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rJygUk

• half sheet pan https://amzn.to/35Z1GFA

• silpat liner https://amzn.to/3GM5ois

• dried cranberries https://amzn.to/2Wawj3D

• spoonula https://amzn.to/3fsxOSc

• unsweetened shredded coconut https://amzn.to/3dpQ6Sz

• old fashioned oats https://amzn.to/3dydbTd

• Lyle’s golden syrup https://amzn.to/2YCYPMP

• my favorite digital scale https://amzn.to/3LuBz9J

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David’s Cranberry Anzack Cookies

makes 36 cookies (#50 scoop)

Printable Recipe

Ingredients

• 1 cup (200g packed dark brown sugar

• 1 cup (95g) old fashioned oats (not instant or quick-cooking)

• 1 1/4 cup (175g) all purpose flour (bleached or unbleached)

• 1 cup (90g) unsweetened shredded coconut or desiccated grated coconut (DO NOT use sweetened coconut)

• 1/2 cup (60g) dried cranberries (or raisins, currants, dried chopped cherries, dried blueberries)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 1/4 cup lyle’s golden syrup

• 1/4 cup unsalted butter, melted

• 3 tablespoons warm water

Directions

1. Preheat oven to 350F, place rack in center position, and line 3 half sheet pans with silpat liners.

2. Place the dark brown sugar in a large mixing bowl and break up any clumps by hand.

3. Add the oats, flour, shredded coconut, dried cranberries, baking soda, and salt; mix well.

4. In a 1 cup heat-proof measure, combine lyle’s golden syrup, melted butter, and warm water; mix to combine and pour over oat mixture.

5. Use a silicone spoonula to combine everything together until no dry ingredients remain.

6. Use a #50 scoop to portion even mounds of batter, 12 per sheet pan; flatten each mound of cookie dough with your fingers until their height is reduced in half (as shown above).

7. Bake one sheet at a time for 10-12 minutes until the cookies darken around the edges.

8. Remove cookie sheet from oven and allow cookies to cool on the sheet pan for at least 10 minutes before transferring to a rack to cool completely.

Notes

• If the cookie dough is too dry to form, David says you can add a teaspoon of water at a time until it’s wet enough to hold together.

• If you can’t find Lyle’s golden syrup, you can use a lightly flavored honey or light corn syrup instead (although I highly recommend finding golden syrup - you will definitely thank me!).

• These cookies are sweet so I would NOT use sweetened shredded coconut. Look for UNsweetened coconut in the baking, health food, or international section of the grocery store. Also, try your local international grocery store. Desiccated coconut can be substituted.

• If you don’t have 3 sheet pans, reuse the one(s) you do have, but make sure each pan is completely cool before using it again.

adapted from Ready for Dessert by David Lebovitz