My Favourite Muffins
A little while a go I spent one week baking and cooking with pumpkin puree. I must confess the colour of pumpkin puree is so intriguing to me, so when I started baking with it, I didn’t want to stop. It was one of those lazy weeks, so I simply went to my local store and bought two huge cans of pure pumpkin puree and started my baking and cooking rendezvous. Please do not use the pumpkin pie filling for this recipe. It’s way too sugary. I started with this pumpkin bread, then went on to muffins, then pancakes, pikelets and crepes and even made some pumpkin risotto. I contemplated making some pumpkin pilau, but not yet! I loved all the things I made that week.
Today I want to share these Spicy Pumpkin Muffins with Chocolate Chips. I think you can also add dried fruits or chunks of fresh fruits in season, instead of the chocolate chips. The muffins were soft and delicious and I’ve since made them over and over again. I haven’t tried the fruity combination yet but I hope to have another pumpkin week soon. I hope you’re enjoying your summer holidays or August holidays, whatever you call it.- Ingredients
- 250g (2 cups, 9oz) all-purpose flour
- 5ml (1 teaspoon) baking powder
- 5 ml (1 teaspoon) baking soda (bicarbonate of soda)
- 2 teaspoons mixed spices (or pumpkin pie spice)
- ½ teaspoon salt (If using unsalted butter)
- 150g (⅔ cup, 5½ oz) sugar
- 50g (¼ cup, 2oz) chocolate chips (bits) I used butterscotch chips
- 50g (¼ cup, 2oz) white chocolate chips (bits)
- 3 eggs
- 375g (1½ cups) pure pumpkin puree in a can
- 125g (½ cup, 4½ oz, 1 stick + 1 tablespoon) butter melted
- 120ml (½ cup, 4fl oz) plain yoghurt
Please always assemble all ingredients before you start. Preheat oven to 375°F (190°C). Line two 12-hole, medium, muffin tins (pan) with paper cases.
Sift flour, baking soda (bicarbonate of Soda) , baking powder and mixed spices (and salt if using) in a bowl.
Add sugar and chocolate chips. Mix thoroughly and make a well in the centre.
In a separate bowl, beat the eggs, pumpkin puree, melted butter and yoghurt
until thoroughly mixed.
Add the pumpkin mixture to the well,
and stir until combined (do not over mix).
Spoon mixture evenly into prepared tins and bake at 375 (190°c) for 20-25 minutes or until a toothpick inserted into the centre of the muffins, comes out clean.
Remove from oven
Transfer to a cooling rack
serve
They taste delightful
Spicy Pumpkin and Chocolate Chip Muffins
Preparation: 30 minutes; Baking time: 20-25 minutes; Makes: 17 Muffins
Ingredients
- 250g (2 cups, 9oz) all-purpose flour
- 5ml (1 teaspoon) baking powder
- 5 ml (1 teaspoon) baking soda (bicarbonate of soda)
- 2 teaspoons mixed spices (or pumpkin pie spice)
- ½ teaspoon salt (If using unsalted butter)
- 150g (⅔ cup, 5½oz) sugar
- 50g (¼ cup, 2oz) chocolate chips (bits) I used butterscotch chips
- 50g (¼ cup, 2oz) white chocolate chips (bits)
- 3 eggs
- 375g (1 ½ cups) pure pumpkin puree in a can
- 125g (½ cup, 4 ½ oz, 1 stick + 1 tablespoon) butter melted
- 120ml (½ cup, 2fl oz) plain yoghurt
Instructions
- Preheat oven to 375°F (190°C). Line two 12-hole, medium, muffin tins (pan) with paper cases.
- Sift the flour, baking soda (bicarbonate of Soda), baking powder and mixed spices (and salt if using) in a bowl. Add sugar and chocolate chips. Mix thoroughly and make a well in the centre.
- In a separate bowl, beat the eggs, pumpkin puree, melted butter and buttermilk until thoroughly mixed. Add the pumpkin mixture to the well, stir until combined (do not over mix). Spoon mixture evenly into prepared tins and bake at 375 (190°c) for 20-25 minutes or until a toothpick inserted into the centre of the muffins, comes out clean.
- **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
- Cup measures based on 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup.
Points to note:
- The mixture will seem a bit thick but don’t worry, it will bake okay.
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 400°F (200°C) for 22 minutes, but the oven was slightly hot so next time I would bake at 375°)
- I weigh the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.
- The muffins are not very sugary, if you prefer more sugar, add 180g (6½oz) of sugar or to your taste.
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My Favourite Pastime 
What a combination Liz!!
Thank you!
Liz
Talk about Kicking It Up a Notch – yummy Liz!!
Thanks!
Liz
These look so good, I can almost taste them just by looking at the picture. Yes, please!!
Thank you. They tasted so good. I can smell them too!
Liz
I found some cans of pumpkin in my cupboard that I need to use up. I have everything for this. Thanks for the recipe and idea. Can’t wait to make this.
Happy baking. I shall be buying more cans for baking soon. have a fantastic weekend!
liz
I’ve always wanted to make a pumpkin muffin and these have bonus chocolate chips in it so will definitely be printing and trying this soon! I think pumpkin and chocolate are so yummy together. Thanks for the recipe!
Hi Lyn,
You are absolutely right. Pumpkin and chocolate are a big hit. Have a lovely weekend!
Liz
Yum! Pumpkin is my very favourite!! I have bookmarked this for the fall baking season! Can’t wait! 😀
Me too. I love pumpkin. Wish you a happy baking. Best wishes, Chef.
Liz
Putting pumpkin on my grocery list . . . those look delightful.
Virtual hugs,
Judie
Hi Judie,
Your list must be nighty long by now. Happy baking.
Virtual Hugs,
Liz
Mmmmm. 🙂 I’d need to add a dollop of cream though. It’s a natural mix of tastes.
A dollop of cream, whipped, would be great. I would probably eat more muffins! Best wishes and nice weekend!
Liz
Liz
I love cooking with pumpkin puree! These look so delicious and moist. Thank you for another great recipe. I am pinning it for another day!
Thanks for pinning. Pumpkin puree is a pleasure to cook with. Enjoy the weekend!
Liz
Adding pumpkin to grocery list.
Virtual hugs,
Judie
Hi Judie
Your grocery list must be mighty long by now…happy baking.
Virtual Hugs
Liz
Pumpkin in a muffin – great idea! 😉
Thank you. Enjoy the weekend!
Liz
The same to you..;)
Thank you!
Liz
I LOVE pumpkin muffins! I mostly make our family classic recipe with golden raisins, but I also enjoy them with chocolate chips. These look wonderful! I have my fingers crossed for a big pumpkin crop in the garden this year. I roast them purée it and then freeze.
Hi Mama D,
Me too! I think I shall try with golden raisins next time. Omg you even have pumpkins? wow what a great garden…enjoy the proceeds! I wish I was your neighbour!
Liz
Mmmm, looks delicious! This is definitely going to be tried this fall when our pumpkins are ready. Thanks 🙂
Thank you for complimenting. I hope your pumpkins grow well. Have a great weekend!
Liz
These look really lovely and tasty Liz xox ❤
Thank you, Ralph. I enjoyed eating them. Have a wonderful evening!
Liz