Decadent, rich, moist pumpkin muffins with ooey gooey chocolate chips......serve with coffee, hot chocolate or an ice cold glass of milk. This recipe makes enough to feed a crowd....no guarantees they'll be leftovers!
- 2 ½ cups sugar
- 2/3 cup butter (10 tablespoons plus 2 teaspoons) (if you like using a scale it's 151.2 grams)
- 4 eggs
- One 15 ounce can organic pumpkin (I am a HUGE fan of Trader Joe's)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cloves
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 2/3 cup water
- 1 cup (or more, depending on how chocolatey you want them!) chocolate chips
Preheat oven to 350 degrees.
Grease muffin tin generously with butter. If you want to be extra decadent, after greasing muffin tin sprinkle generously with cinnamon sugar. It adds a really wonderful sugary crunch to the outside of the muffins. You can also use demera sugar for a sugary outer crunch.
Beat sugar, butter and eggs together. Add pumpkin and blend until pumpkin is fully incorporated. Add the rest of the ingredients and blend until all the ingredients are incorporated. Stir in the chocolate chips.
Bake for about 20-30 minutes. Insert a toothpick into the muffins to check if they’re done. It should come out completely clean.
Cool the muffins in their tin on a cooling rack for about 5 minutes.
Turn them out onto the cooling rack and continue to cool.
I love eating them spread with a bit of good Irish butter and a sprinkling of Maldon sea salt, but however you eat them, trust me, this will disappear quickly!