Pumpkin recipes are some of my favorite to create. I think it is because the start of fall makes me a little giddy. It quickly goes from unbearably hot, to the most beautiful weather that Wisconsin has to offer. And then I am suddenly anticipating cozy sweaters, changing leaves, and all the fall flavors I can dream up. These Chocolate Chip Pumpkin Muffins are the perfect fall treat. They are truly simple to make, an easy riff on my Pumpkin Bread, and they are absolutely delicious. My kiddos loved these, and I love how easy they are to store in the freeze so we can enjoy them all fall long.
Measure your flour correctly. To do this, whisk the flour in it’s container. Use a spoon to scoop it from the container into a dry measuring cup. Then level it off with the flat end of a spatula. This will ensure your flour isn’t packed and you don’t end up with too much.Make sure your baking soda and baking powder are active and you use both. They are not interchangeable, you will need 1 teaspoon of each. To test them, drop the baking soda in vinegar and the baking powder in water; they should bubble immediately.Use pumpkin puree and not pumpkin pie filling. The two are not the same and can’t be used interchangeably. If you are having trouble finding pumpkin puree, read below on making your own.Allow the butter to cool before adding it to the batter. If it is added when it is very hot, it will start to cook the eggs before they reach the oven.
As with all recipes, use your discretion when it comes to leftovers of this pumpkin muffin recipe.
