In all my time blogging I have never shared a muffin recipe here. Not because I don’t like them. Not because I don’t bake them. No I didn’t share because I am very protective of my recipes. Some at least. Today I feel like sharing tough. Not any muffin recipe no. Pumpkin Muffins – perfect fall dessert and my all time favorites. I’ve used to make them quite often but it’s been almost 10 years I last made them. Ingredients were hard to come by back then. Nowadays it’s a bit easier though.
I can not even say why those muffins are something special. They are sweet but not too sweet, they are always moist and soft even when days old – in case they last that long. I used to bake them for my host family and it’s actually a recipe from my host mom from back in the day.
But without further ado here are the ingredients to make Pumpkin Muffins:
- 2 eggs
- 1/2 cup of sugar
- 8 oz / 230g pumpkin pie filling – you can buy it on amazon or make your own
- 3/4 vegetable oil
- 1,5 cups of flour
- 1 tsp of baking soda
- 1 tsp of baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cups semisweet chocolate chips
If you want to make the pumpkin pie filling from scratch: cut up a pumpkin. I have used the regular halloween pumpkin as well as Hokkaido. Put in oven on low temperature until soft. That’s it. I have not done cooking it because I feared the taste will diffuse in the cooking water.
How to whip up your pumpkin muffins:
- In a large bowl beat eggs, sugar, pumpkin and oil until everything is smooth.
- Combine flour, baking soda and baking powder, cinnamon and salt.
- Add to pumpkin mixture and mix well.
- Fold in chocolate chips
- Fill greased muffin pan.
- Bake at 200°C/400°F for about 16-20 minutes.
This makes about 12 muffins. Hope you enjoy them as much as I do.