Matt’s Chocolate Chip Pumpkin Muffins

Sunday, 27 Oct 2013

These muffins are my husband Matt’s favorites. I start with these Pumpkin Muffins based on a Cooking Light recipe and make a few modifications. I usually add nutmeg and cloves to make them spicier, skip the sour cream and add more pumpkin and some yogurt, and add chocolate and white chocolate chips. I also use 2 eggs instead of one egg and one egg white, 1/2 cup oil instead of 1/4 cup, and sprinkle the tops of the muffins with coarse turbinado sugar instead of a mix of brown and white sugar.

Here’s the modified recipe:

2 3/4 cups all-purpose flour

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

3/4 cup chocolate chips

1/4 cup white chocolate chips

1/2 teaspoon salt

1 14 oz. can pumpkin

6 oz. yogurt (plain or vanilla)

1/3 cup fat-free milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

Cooking spray

2 tablespoons turbinado sugar

  1. Preheat oven to 375°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 10 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
  3. Combine pumpkin and next 6 ingredients (pumpkin through eggs); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.
  4. Sprinkle turbinado sugar over muffins.
  5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

For a gluten-free, cow’s milk free version of this recipe, see my new blog, Fresh Whole Homemade: Gluten-Free Pumpkin Chocolate Chip Muffins.

Reader's Comments

  1. […] recipe is an adaptation of my husband and son’s favorite muffins, Matt’s Chocolate Chip Pumpkin Muffins, to be gluten-free and cow’s milk free. That involved using almond milk instead of […]

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