I am one of those people who is crazy basic for pumpkin in the fall. I look forward to pumpkin baked goods all year round, and come October 1st I unleash! This recipe is nostalgic for me because it is the one pumpkin recipe my mom made for us growing up. She is a chocolate fan and would load them with chocolate chips! So good.
As I have gotten older I have experimented with this recipe a lot. It’s such an easy recipe to follow and you can totally make it your own! It can be made with nuts and coconut in substitute for the chocolate chips to change things up a little. I have made them as mini muffins, small bread loafs, large bread loafs (1/2 batch of batter per loaf pan for small and full batch for a single tall dense loaf). The other day I couldn’t find any muffin tins to save my life and threw the whole batch in a Bundt pan and it turned out awesome! The recipe below is for the regular muffin version. To switch to loafs or a Bundt pan you will cook at the same temp but for about 5-10 minutes longer, until you can insert a toothpick in the center and it comes out clean. Mini muffins start checking them around 8-10 minutes to see if they are done, and pull once the toothpick comes out clean as well.
*Disclaimer… I LOVE fall spices and seasonings. I am just guessing at the measurements I put in for cinnamon, allspice and pumpkin pie spice… the original recipe only calls for pumpkin pie spice and I have jazzed it up a lot. All I know is that I go a little overboard with them and probably more than what is written. If you like a more subtle pumpkin recipe I would suggest skipping the allspice and nutmeg, and doing just pumpkin pie spice and a dash of cinnamon. If you love these spice flavors then I would make sure these are nice, rounded scoops you are putting in :).
1 2/3 C Flour
1 C Sugar
1T Pumpkin Pie Spice
1t Baking Soda
1/4t Baking Powder
2 Lg Eggs
1C Pumpkin Puree
½C Butter at Room Temp
1C Chocolate Chips, nuts, or any other goodies you would like to add 🙂
- Preheat oven to 350 degrees and grease your muffin tin
- Measure all dry ingredients into a large bowl
- In a medium bowl, whisk the eggs, pumpkin and butter together
- Pour the wet ingredients into the dry and mix only until combined (don’t over mix)
- Gently fold in chocolate chips or remaining add-ins
- Pour into muffin tins and bake @ 350 for 20-25 minutes or until toothpick comes out clean
My favorite way to enjoy is warm with butter or cream cheese on top with a big glass of milk 🙂