Matt’s Chocolate Chip Pumpkin Muffins
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
- Preheat oven to 375°.
- 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.
- 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.
- Sprinkle turbinado sugar over muffins.
- 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.
Tagged with chocolate chips, muffins, pumpkin, turbinado sugar, white chocolate, yigurt
[…] 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 […]