Pumpkin muffins pack flavor of fall

Pumpkin Chocolate Chip Muffins area a great way to incorporate fall pumpkin flavors and the chocolate is just a tasty bonus.

There’s just something about waking up on a cool, crisp morning to a warm pan of muffins waiting at breakfast.

Muffins come in all flavors, mostly fruit varieties. In the season of pumpkin everything, why not make a muffin with some pumpkin flavor?

Pumpkin Chocolate Chip Muffins are a perfect fit. Adding chocolate to any baked good is usually a good idea.

According to a fun facts website, muffins as we know them in America have round bases, round tops and are sweet, even though some might be described as savory. English-style muffins are small, round, flat disks often toasted and buttered.

What Americans refer to as muffins are quick bread muffins. The website said they began appearing in the United States around the mid-19th century, along the same time as the invention of baking powder.

What makes this recipe even better is that the muffins are very easy to make. It’s something that you can mix up and bake quickly for a breakfast treat or snack for visitors.

I did only use one cup of chocolate chips, because that’s all I had in the pantry, and they seemed to taste sufficiently chocolaty. So don’t stress out if you only have half a bag of chocolate chips in your pantry, it should work fine.

To make sure they came out of the pan easily, I used cupcake liners in the pan. This not only helps the muffins come out cleanly, but also makes them easier for serving if you share them at work or other places. If you are feeling festive, use fall themed or Halloween liners for an added touch.

The muffins baked well with a great muf­­­fin shape and were golden brown with orange hues. Chocolate and pumpkin work together for a great flavor combination.

And, as an added bonus, they smell great as they are baking. You won’t need a candle to produce the smell of a fresh pumpkin while these muffins are in the oven.

Eating these muffins is like tasting fall – with a little chocolate bonus. They’d be great for any fall gathering, breakfast or a simple sweet treat.

Pumpkin Chocolate Chip Muffins

2 eggs

1 cup granulated sugar

1 cup pumpkin puree

¾ cup vegetable oil

1½ cups all purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1½ teaspoons pumpkin pie spice

½ teaspoon vanilla extract

¼ teaspoon salt

1½ cups semisweet chocolate chips

Cooking spray

Preheat the oven to 400 degrees. Coat a 12

cup muffin tin with cooking spray, or you can use

paper liners.

Place the eggs, sugar, pumpkin puree and oil

in a bowl. Whisk until smooth.

Add the flour, baking soda, baking powder,

pumpkin pie spice, vanilla extract and salt to the

bowl. Stir until just combined.

Fold in one cup of chocolate chips.

Divide the batter evenly among the 12 muffin

cups and sprinkle the remaining chocolate chips

over the tops of the muffins.

Bake for 15 minutes or until lightly browned

and a toothpick inserted in the center of a muffin

comes out clean.

Cool for five minutes in the pan, then transfer

the muffins to a wire rack to cool completely.

Serve or store the muffins in an airtight container.

They’ll keep up to five days.

Becca Owsley can be reached at 270-505-1740 or bowsley@thenewsenterprise.com.

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