I know perfection is in the eye of the beholder, but when it comes to pumpkin muffins, I’m pretty sure these are perfection. Not only is the recipe amazingly easy and kid-helper friendly, the muffin itself is everything a muffin should be. Not too dry, but still a little crumbly; pumpkin-y without being all “PUMPKIN!” in your face; and that color? All pumpkin, baby. And coming from someone who really doesn’t care for pumpkin all that much? Perfection is some pretty high praise.
The recipe is really easy (it all goes in ONE bowl with ONE mixing spoon!) and really flexible – it’s actually the culmination of several recipes that I tried – but it lends itself to several variations.
Pumpkin pie filling instead of pumpkin? Go for it.
Fresh grated ginger and orange zest? Why not?
A dash of cinnamon, a handful of dried cranberries and walnuts with the dark chocolate chips? Yes, please.
The only thing I don’t care to change is the dark chocolate chips. They just stand up so well to the pumpkin that changing them seems silly and really, no one has ever passed them up because it’s dark chocolate.
Need a neighbor treat, something to drop off in the school office or send for your kiddo’s teachers or something to take to work? These are a seasonal crowd pleaser every time. They’re just perfection. I’m tellin’ ya. One last note about the recipe – it is adjusted to use a whole 15 oz can of pumpkin so there wouldn’t be any waste so it yields about 24 muffins. Just the right amount for sharing!
- 4 eggs
- 1/2 cup oil
- 2 c sugar
- 3 cups self rising/cake flour
- 3 cups flour + 2 tsp baking powder + 2 tsp baking soda
- 1 tsp salt
- 15 oz can of pumpkin
- 1-2 cups dark chocolate chips
- optional: cinnamon, ginger, all spice, dried cherries or cranberries, walnuts, vanilla extract, orange zest, etc. to taste.
- Heat oven to 350 and line 24 muffin tins
- In a large bowl, beat eggs and then stir in sugar and oil until very well combined.
- Combine flour (+ any dry spices) and salt with eggs/oil/sugar.
- Fold in pumpkin and chocolate chips (+ any other mix-ins).
- Distribute evenly into lined muffin tins (an ice cream scoop works well).
- Bake for 30 minutes, checking for doneness with a toothpick in the center of a muffin.