These may be the world’s best Chocolate Chip Pumpkin Muffins. They’re big, soft, fluffy, moist (I’m sorry, I can’t stop using that word), packed with pumpkin, scented with cinnamon and are studded with tiny chocolate chips.
Also, they are total toddler crack. I seriously couldn’t keep them around long enough to take photos. These three were the lone survivors. And that’s with a huge double batch.
When I make muffins (which are one of my favourite things to bake!) I usually make a lot of them. I let them cool, and then freeze most of them. Freezing them right away keeps them totally oven-fresh.
This recipe makes about 24 enormous muffins, or 30 more reasonably-sized. Your choice. The batter is firm enough that it doesn’t spill over as they rise.
Just press them on top to make sure they’re springy before you take them out of the oven – if your finger squishes in and leaves an indent, they’re not ready yet.
They reheat quickly in the microwave (I warm them upside-down for maybe 20 seconds, then right-side-up for another 20) or thaw in 30 minutes or less on the counter/in a lunch bag. I love them for quick breakfasts and grab-and-go snacks.
During the photo shoot, another muffin was lost. I brought the remaining two over to my neighbour, and her toddler ate his own and then hers. It’s almost frightening how much chubby fingers love these muffins…
I also noticed afterwards that my camera lens had a giant smudge on it (another chubby-finger casualty) and most of the photos were blurry in spots. I cropped the best I could, but it was a good reminder: check your lens before you shoot, and clean well with glass cleaner and a microfiber cloth if there are any spots, smears or smudges!
When the light catches a smudge, it can make this lovely effect happen:
Happy first day of pumpkin season!
PS. I’m having another baby tomorrow! I welcome all positive vibes, and/or muffins 🙂 xoxo
Chocolate Chip Pumpkin Muffins
- 4 cups pumpkin puree
- 1 1/4 cup buttermilk
- 1 cup vegetable oil such as sunflower, safflower or canola
- 1/2 cup brown sugar
- 3 eggs lightly beaten
- 1 tsp vanilla extract
- 4 cups 18 oz/510 grams all purpose flour
- 1 cup granulated sugar
- 1 1/2 tbsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup mini chocolate chips
- Preheat oven to 375 degrees F. Prepare muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray. (The recipe makes about 30 muffins, so use 3 pans if you've got them, or quickly cool your pans between batches by running under lukewarm water.)
- In a large bowl, stir together all the wet ingredients until well combined. Set aside.
- In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the chocolate chips; by this time the floury streaks should be gone.
- Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.