Pumpkin Chocolate Chip Muffins

 In Breakfast & Brunch, Comfort Food, Dessert, Muffins, Snacks, Under 1 Hour, Vegetarian

Some of you may not know this but I attended school for Massage Therapy in 2015. A nine-month, six-hundred-hour program. It was exciting and exhausting, and one cold, school morning my friend Cherokee, who was in the program as well, brought in these amazing, pumpkin, chocolate chip muffins. And they were just the best thing I had ever tasted! Warm and comforting on that dreary, text-book morning.

Cherokee was an RN for nine years before she went to school for massage, she had blonde dreds down to her waist, always wore bright colors and is one of the kindest people I have ever met; I will always be grateful for her friendship. Cherokee is one of those rare friends that you can pick up where you left off after a lot of time has passed and she’s always down to have a cup of hot coffee and talk about life. If you wind up in Northern CO, do yourself a favor and book a massage with her: Book a Massage! You will not be sorry, she’s one of the most skilled, MT’s I’ve ever received a massage from.

And back to those pumpkin muffins – this isn’t her recipe but I firmly believe these muffins will make your day. It took two tries to get them just right and it’s the oil that is the secret here, it keeps them so moist and delicious. Try it with my homemade pumpkin puree or just grab a can from the pantry! Either way, enjoy with a cup of coffee on a chilly afternoon and then book yourself a massage because self-care is good for you, whether in the form of friends, muffins or a massage.

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Pumpkin Chocolate Chip Muffins

Difficulty: Easy

Yield: 24 Muffins
Prep Time: 15 min
Cook Time: 15-20 min

Ingredients:

  • 1 ½ Cup Pumpkin Puree
  • 2 Tablespoons Molasses
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Nutmeg
  • 1 ½ Cup Brown Sugar
  • ¾ Cup Grapeseed or Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Baking Soda
  • 1 Cups All Purpose Flour
  • 1 Cup Chocolate Chips
  • ¾ Cup Milk
  • 1 teaspoon Salt

Directions:

Preheat the oven to 400 Fahrenheit.

In a bowl, combine the brown sugar, molasses, nutmeg, cinnamon, and pumpkin puree. Whisk together then whisk in the oil.

Whisk in the eggs till combined, set aside.

In a separate bowl, whisk together the flour, baking soda and salt.

Alternate adding the flour mixture and the milk to the wet mixture until fully combined. Stir in the chocolate chips.

Line two muffin tins with muffin liners or grease the tins well.

Using a ¼ cup measuring scoop, ladle shallow scoops into all the muffin liners. Bake for 15 minutes and check, the tops should be springy and lightly browned. Bake an additional 3-5 minutes if necessary.

Allow to cool for a few minutes before eating. Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Whisk
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Muffin Tin
  • Muffin/Cupcake Liner

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Pumpkin Chocolate Chip Muffins

Difficulty: Easy

Yield: 24 Muffins
Prep Time: 15 min
Cook Time: 15-20 min

Ingredients:

  • 1 ½ Cup Pumpkin Puree
  • 2 Tablespoons Molasses
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Nutmeg
  • 1 ½ Cup Brown Sugar
  • ¾ Cup Grapeseed or Vegetable Oil
  • 2 Eggs
  • 1 teaspoon Baking Soda
  • 1 Cups All Purpose Flour
  • 1 Cup Chocolate Chips
  • ¾ Cup Milk
  • 1 teaspoon Salt

Directions:

Preheat the oven to 400 Fahrenheit.

In a bowl, combine the brown sugar, molasses, nutmeg, cinnamon, and pumpkin puree. Whisk together then whisk in the oil.

Whisk in the eggs till combined, set aside.

In a separate bowl, whisk together the flour, baking soda and salt.

Alternate adding the flour mixture and the milk to the wet mixture until fully combined. Stir in the chocolate chips.

Line two muffin tins with muffin liners or grease the tins well.

Using a ¼ cup measuring scoop, ladle shallow scoops into all the muffin liners. Bake for 15 minutes and check, the tops should be springy and lightly browned. Bake an additional 3-5 minutes if necessary.

Allow to cool for a few minutes before eating. Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Large
  • Whisk
  • Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measurer
  • Muffin Tin
  • Muffin/Cupcake Liner

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Pumpkin Chocolate Chip Muffins 24 Muffins 1 ½ Cup Pumpkin Puree 2 Tablespoons Molasses 1 Tablespoon Cinnamon 1 Tablespoon Nutmeg 1 ½ Cup Brown Sugar ¾ Cup Grapeseed or Vegetable Oil 2 Eggs 1 teaspoon Baking Soda 1 Cups All Purpose Flour 1 Cup Chocolate Chips ¾ Cup Milk 1 teaspoon Salt
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