I know it’s still summer, but I decided to pretend that it’s fall already. I’m impatient. The first thing I thought of to make were these muffins. I used to make this recipe as a loaf, but muffins are easier to share. No one in my circle complained because they were excited for these muffins. They are so moist and have just the right amount of chocolate to compliment the muffins.
If you would like to add nuts, you can do so either by adding the chopped nuts to the batter, or just placing them whole on top. This toasts the nuts as they bake and adds another dimension of flavor. Or you can leave them out altogether. Grab a muffin on your way out the door when you’re running late!
These also make great individual pumpkin loafs for gift-giving at the holidays.
- 1-3/4 cup all purpose flour
- 1 teaspoon soda
- 2 teaspoons pumpkin pie spice (or 1 tsp. each of cinnamon and nutmeg)
- ½ teaspoon salt
- ½ cup butter
- 1 cup granulated sugar
- 2 eggs
- ¾ cup pureed pumpkin
- ¾ cup chocolate chips
- ½ cups chopped nuts (optional)
- Preheat oven to 350 degrees F.
- Sift dry ingredients together.
- Cream butter and sugar together until light and fluffy. Lower the speed and beat in the eggs, one at a time.
- Add dry ingredients alternately with the pumpkin puree. Stir in the chocolate chips and nuts if you're using them.
- If using a loaf pan, grease the pan and pour batter into it. Bake for 65-70 minutes.
- If making muffins, this recipe makes 12 small muffins or 6 large muffins. Bake the small muffins for 18-20 minutes and large muffins for 22-25 minutes, or until a toothpick inserted comes out clean (except for melted chocolate chips).
- Allow the muffins to cool completely.
Et cetera: This recipe was shared with me by a dear friend and coworker many years ago. I thought that was very generous of her since we all thought she was a sorceress for making the best pumpkin bread ever!