Although I don’t have them often, the pumpkin chocolate chip muffin is one of my favourite treats. There is a little bagel shop nearby that makes and serves them fresh everyday. They are moist, delicious, and quite large – almost a meal in themselves!
When on maternity leave, I would aimlessly push my stroller through the neighbourhood desperate for my child to sleep. My walks would usually take me by this bagel shop, and I would always stop in to grab a muffin and coffee.
Fast forward a few years, I realized I could try and make these muffins myself. A little search online lead me to this recipe. They are less than half the size of my bagel shop muffins, but they were moist and delicious. My family loved them.
3/4 cup white sugar
1/4 cup vegetable oil
3/4 cup canned pumpkin ** I used the whole can
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees F (200 degrees C).
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
linking up with The Jenny Evolution Flash Friday