Bring on Fall with this easy recipe for Pumpkin Chocolate Chip Muffins! They are light and moist, made with buttermilk, pumpkin and chocolate chips.
Fall is my favorite baking season. I love all the fun apple recipes and pumpkin recipes, making old favorites and trying new recipes. These Pumpkin Chocolate Chip Muffins are a wonderful, easy recipe to kick off pumpkin season! When I came up with this recipe, I wanted something simple, similar to my Banana Buttermilk Muffins. These recipes use common pantry ingredients, so they’re easy to make any time.
Because I love baking with buttermilk, and also use it frequently in pancakes or waffles, I always have a large carton of buttermilk in my refrigerator. If you don’t have buttermilk on hand, you can make your own! To make a buttermilk substitute, simply add lemon juice or plain old white vinegar to regular milk, let it sit for 5 minutes and voila – a buttermilk substitute! Generally I use 1 tablespoon of lemon juice (or vinegar) to ~ 1 cup milk (you will use just shy of 1 cup so the tablespoon of acid brings you to a cup).
- 1 3/4 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup canned pumpkin (not pie filling)
- 1/4 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips, divided
- Preheat oven to 350* F. Line 12 standard muffin tin with paper liners (or spray with cooking spray).
- In a large bowl, whisk flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl whisk buttermilk, pumpkin, oil, eggs, and vanilla until combined.
- Add pumpkin mixture to flour mixture, gently folding until combined. Stir in 1/4 cup chocolate chips.
- Divide batter among prepare muffin cups. Sprinkle remaining chocolate chips over tops of muffins.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes and the remove to a wire rack to cool completely.
Other Favorite Pumpkin Recipes:
I am sharing this recipe as part of the Eating with the Alphabet Challenge hosted by Brenda from Meal Planning Magic! This month we were to showcase a recipe using a fruit, vegetable or grain that begin with the letters P, Q, or R. Again, I had way too many ideas for this one, but since I love pumpkin, especially in muffins, this recipe was perfect! If you’re a blogger, why not join us! It’s fun to come up with new, healthy recipes as well as see what other bloggers decide to make. Brenda has more information and sign up details here.