Baking with Children-Pumpkin Chocolate Chip Muffins

Some days I get woken up by J saying “Mommy, good morning”, other days it’s “I have to go potty”, and then there are the days where I wake up to him eating a muffin in my bed at 3 am with crumbs everywhere. (Yes, this is my reality!) It just so happens, that the last time this occurred was when we made these Pumpkin Chocolate Chip Muffins. He absolutely loves them. If I let him, he would probably eat them for every meal until they were gone. That’s how amazing they are! They are also easy to whip up and are great for when you have a little helper. So, let’s head into the kitchen and whip up a batch!

This great recipe comes from Christy Denney over at The Girl Who Ate Everything. She has so many amazing recipes on her blog, so be sure to head on over and check it out! Now, back to those muffins! The first thing we will need to do is gather some ingredients.

Ingredients
  • 4 Eggs
  • 2 c. Sugar
  • 1 15 oz. Can of Pumpkin Puree
  • 1 1/2 c. Canola Oil
  • 3 c. All-Purpose Flour
  • 2 t. Baking Soda
  • 1 t. Baking Powder
  • 1 T. Pumpkin Pie Spice
  • 1 t. Salt
  • 2 c. Semi-Sweet Chocolate Chips

*You can use your mixer if you’d like for this recipe, but J loves to mix everything by hand and it helps to keep him engaged, so we use a bowl and the mix and chop.

*You can also substitute applesauce for part of the canola oil. When I do this, I usually use 3/4 c. of each.

Once you have all of your ingredients assembled, start by preheating your oven to 400*F and place liners into your muffin pan. This recipe works great for both regular sized muffins, as well as mini ones.

Next, add your eggs, sugar, pumpkin puree, and canola oil into your bowl and beat well to combine. In a separate bowl combine all of the dry ingredients. This includes the All-Purpose Flour, Baking Soda, Baking Powder, Salt, and Pumpkin Pie Spice. Slowly combine the dry ingredients with the pumpkin mixture. Then, fold in 1 1/2 c. of the Semi-Sweet Chocolate Chips, reserving a 1/2 c. for later. * I tend to use closer to a cup of chocolate chips instead of two. Especially because J tends to add a bunch to the top and I love letting the pumpkin flavor shine. Once done, fill your muffins liners about 3/4 full with batter. I love using a 2 in. ice cream scoop for this job. I tend to use them a lot for muffins, cookie dough, and J even steals them for scooping play-doh too! Once all of your liners are full, have your child go through and add a few more chocolate chips to the top of the muffins.

Place them in the oven and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. For mini muffins, I find that about 10-12 min is perfect. Cool in the pan for ten minutes before moving them to a wire rack to finish cooling. enlight1244.jpg

Be sure to place them out of reach of little hands or you may just come back to a bunch missing or the chocolate chips eaten off the tops of your muffins! Because you know what they say, “If you give a toddler a muffin…you might just have to vacuum crumbs out of your bed at 3 am.”

The Best Pumpkin Chocolate Chip Muffins

  • Servings: 24 Muffins
  • Print

Credit: Christy Denney at The Girl Who Ate Everything

Ingredients

-4 Eggs

-2 C Sugar

-1 15 oz. Can of Pumpkin Puree

-1 1/2 c. Canola Oil

-3 c. All-Purpose Flour

-2 t. Baking Soda

-1 t. Baking Powder

-1 T. Pumpkin Pie Spice

-1 t. Salt

-2 c. or 12 oz. Semi-Sweet Chocolate Chips

Directions

  1. Preheat your oven to 400*F and place paper liners into a muffin pan.
  2. In a large bowl or mixer, beat the eggs, pumpkin puree, sugar, and canola oil until smooth.
  3. In another bowl, combine the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Slowly add the flour mixture into the pumpkin mixture and mix well.
  5. Fold in 1 1/2 c. of the semi-sweet chocolate chips, reserving 1/2 c. for later.
  6. Spoon the batter into your greased or paper lined muffin pan and fill the cups about 3/4 of the way full. Next, take that remaining 1/2 cup of chocolate chips and sprinkle them on top of your muffins. Then place them in the oven and bake for 15-17 minutes or until a toothpick inserted comes out clean. For mini muffins bake 10-12 minutes. Cool in the pan for 10 minutes before moving them to a wire rack to finish cooling.
  7. *You can substitute applesauce for some of the oil. I tend to do about 3/4 c. of each.

    *If you don’t have any pumpkin pie spice, you can make your own. The substitute for 1 T. of pumpkin pie spice is 1 1/2 t. cinnamon, 1/2 t. nutmeg, 1/2 t. ginger, and a 1/4 t. allspice.

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