Go Back

Chocolate Chip Pumpkin Muffins

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6

Equipment

  • Standing mixer
  • Jumbo Muffin Pan

Ingredients
  

Topping

  • 3 Tablespoons   brown sugar
  • 2 Tablespoons pecans, chopped and ground
  • 1/4 teaspoon ground cinnamon

Muffins

  • 1/3 cup sunflower seed oil (or other nut oil)
  • 1 cup brown sugar
  • 2 large eggs      
  • 1 teaspoon pure vanilla extract 
  • 2 cups all-purpose unbleached King Arthur flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon sea salt
  • 1 1/4 cups organic canned pumpkin puree
  • 3/4 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Mix topping ingredients together and set aside.
  • Pre-heat oven to 375. Use standing mixer on slowest speed. Do not overbeat at any step.
  • Cream oil and sugar. Add eggs and vanilla and beat until just mixed.
  • Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt, a little at a time and mix until evenly moistened.
  • Add pumpkin puree and mix until just blended. Add chocolate chips and stir with large spoon until evenly distributed throughout the batter.  
  • Divide mix evenly among 6 extra large greased, floured muffin tins (or use jumbo baking cup papers). Divide topping equally and sprinkle on top of the muffins, about 2 teaspoons each.
  • Bake 20-25 minutes in center of oven - until toothpick inserted into center comes out clean, muffins are springy to the touch, and lightly golden brown.