Growing up these pumpkin muffins were a family favorite. My brother introduced them to us as one of his 4-H projects and every fall, I try to make a couple of batches.
They're super moist and the chocolate chips inside make them incredibly addicting! Hence, why I only make them a couple of times a year.
These pumpkin muffins are easy to whip up and are a great option to throw together for a grab and go breakfast during the week, as a snack to make for or take to friends, and also as a yummy gift. Who doesn't like to get food?
My favorite way to enjoy them though, is with a cup of coffee, of course. ;)
Harvest Pumpkin Muffins
- 1 3/4 c. all purpose flour
- 1 t. baking soda
- 1/4 t. salt
- 1/4 t. ground cinnamon
- 1/4 t. ground cloves
- 1/2 c. firmly packed brown sugar
- 1/4c. butter softened
- 3 T. molasses
- 1 c. mashed, cooked pumpkin
- 1 egg
- 1/4 c. chopped pecans
- 1/4 c. raisins *
- 1/4 c. chocolate chips **
Pre-heat oven to 375 degrees. Combine the first 6 ingredients in a medium bowl. Combine sugar, butter, and molasses in a separate bowl and beat on medium speed with an electric mixer until smooth. Add pumpkin and egg and beat until well blended. Add dry ingredients, stirring until just moistened. Fold in pecans, raisins, and chocolate chips. Divide batter evenly among 12-15 muffin cups. Bake at 375 degrees for 23 minutes or until knife or wooden pick inserted in center comes out clean. Remove muffins from pan immediately and cool on a wire rack.
* I'm not a huge fan of raisins in mine so I usually leave them out or substitute figs or dates.
** Sometime if I'm wanting more chocolate than muffin, I'll double up on the chocolate chips. You can never have to much.