Pumpkin Chocolate Chip Muffins

One of my favourite things about fall is that we have an excuse to make (and eat!) comfort foods. Soups, casseroles, stews – hardy food to warm us up as the days become cooler.

But as the days become cooler our dessert choices need warmth to them too. Desserts that have apples, figs and, of course, pumpkin, are abundant and easy to work into recipes.

Pumpkin can be used as the base to cool weather recipes and provides us with true sustenance as we start our journey towards winter. Just saying the word pumpkin brings to mind visions of falling orange, red and yellow leaves; fireplaces and hot tea – Bring on the cozy!

Pumpkin Chocolate Chip Muffins

2 c. chocolate chips

3 c. flour

1 c. large flake oats

4 tsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/2 tsp. salt

1 c. butter, melted and then cooled

1 1/2 c. brown sugar

1 1/2 c. canned pumpkin

1/2 c. buttermilk

4 eggs

2 tsp. vanilla

Preheat oven to 400 degrees. Place rack in the middle of the oven. Prepare 2 muffins pans (24 capacity) – using papers or by greasing.

HACK: If you don’t have buttermilk on hand: Add 1 T. white vinegar to milk, stir and let sit for 10 minutes. Instant buttermilk!

Whisk together flour, baking powder, baking soda, spices and salt in a large bowl.

In another bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs and vanilla.

Add to dry ingredients and stir until just combined. Add chocolate chips.

Divide batter among muffins cups. Bake until a toothpick comes out clean when inserted into muffins. Depending on your oven this could be 12-15 mins. Let cool on baking rack. Makes 24 muffins.


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