Pumpkin Muffins with chocolate chips
By beltranm
"Many of you know I’ll look for any way to sneak a few chocolate chips into baking. I am a chocoholic, I admit. But in all fairness, pumpkin and chocolate meld together beautifully. And it is doubly nice that this great-tasting muffin recipe, calling for just five ingredients, is also a snap to prepare. You can dust the tops with a little confectioners’ sugar, but it really isn’t necessary." [Cake Mix Doctor]
Note: For a dressy appearance, add a sprinkling of powdered sugar mixed with cocoa powder after the muffins have cooled. I used a Duncan Hines muffin mix in this recipe and a can of pure pumpkin, not pumpkin pie filling.
Ingredients
- Vegetable oil spray for misting the pan
- 1 package (17.8 ounces) chocolate chip muffin mix
- 1 cup canned pumpkin
- ½ cup milk
- 1 large egg
- ½ teaspoon pumpkin pie spice
Preparation
Step 1
1. Place a rack in the center of the oven and preheat the oven to 400° F. Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside
2. Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.
3. Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. The muffins are ready to serve.
Store these muffins, in a cake saver or under a glass dome, at room temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator before serving.