Amazing Pumpkin Chocolate Chip Muffins
by Marve48 in Cooking > Breakfast
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Amazing Pumpkin Chocolate Chip Muffins
Supplies
- 2 cups White Sugar
- 2 cups Pumpkin Purée
- 1.5 cups Vegetable Oil
- 3 cups White Flour
- 1/2 tsp Kosher Salt
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1/2 tsp Fresh Nutmeg
- 1 tsp Vanilla
- 2 1/2 cups Dark Chocolate (chunks or pieces)
Tools Needed
- Cupcake Liners
- Cupcake pan
- Large Mixing Bowl
- Large Wooden Spoon
- 1 cup Measure
- 2 cup Wet Measure Cup
- 1 tsp measure
- 1/2 tsp measure
- 1/2 cup measure
- Cooling Rack
Prep Your Pan
2. Using the cupcake liners, place them into the muffin pans.
3. Preheat your oven to 400*
Purée, Eggs, Sugar and Fat.
1. Using a large mixing bowl, crack the Eggs.
3. Add the Pumpkin Purée.
4. Add the Vegetable Oil.
5. Add the White Sugar.
6. Using your large wooden spoon, stir the mixture until well blended.
Dry Ingredients
1. Next step is to add the dry ingredients to the wet ones.
2. Add the Baking Soda, Baking Power, Spices, Salt, and the Vanilla Extract .
3. Mix well. Add the Flour and stir.
4. Add in the Dark Chocolate Chunks, stir only until blended. DO NOT OVER MIX.
* If you over stir your muffin batter, they will come out dense, lumpy and lopsided. To achieve light fluffy muffins, just mix the batter until blended.
Fill the Muffin Cups
1. I always use a 1/2 cup measure for this part.
2. Using a spoon or 1/2 cup measure, pour the batter evenly among all the muffin cups.
3. Fill the muffin cups to about 3/4 full.
Time to Bake
2. You want your toothpick to come out clean. This tells you that your muffin is perfectly baked.
3. Remove them from the pan and place them on a wire cooling rack.
4. Allow to cool before you enjoy.
Dig In
