Pumpkin Chocolate Chunk Muffins

 

My dear sister is having surgery tomorrow.  I know that she can't eat after midnight this evening.  So, I feel guilty making these to take along for our mother and I to eat during the long (and extremely early) drive to the hospital ... all the while, she can't even have a crumb!  But, I wanted something that would hold my mom and I over until later in the day when we can make it to the hospital cafeteria for lunch.

Also, I had wanted to make something to leave behind for the kids when they come home after school tomorrow while I am with my sister.  I knew these would be perfect.

These are a breeze to throw together!  And, now is definately the time of the year for incorporating pumpkin into muffins!  These aren't super sweet like so many other pumpkin muffins.  You can really taste the pumpkin (and the chocolate) in this recipe!  Just be sure to not use a bittersweet chocolate in these.  You need the sweetness of regular chocolate chips since the actual muffin just has a light sweetness.

And, just a little note ... you can use either chocolate chunks or chips in this recipe.

Yields: 12 Muffins

Ingredients:

1 15 oz. can 100% pumpkin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup brown sugar (preferably dark)
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cup all-purpose flour
1/4 cup oats (plus a little more for sprinkling on top of muffins)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chunks (or chips)


Directions:

Heat oven to 425 degrees. Spray muffin pans with non-stick cooking spray.

Bring pumpkin, cinnamon, ginger and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens.  This will take about 5 minutes. Pour into a large mixing bowl and allow to slightly cool for about five minutes in the fridge.

Next, whisk in brown sugar and oil, then slowly whisk in eggs.

In a separate bowl whisk flour, oats, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

Fold in chocolate chunks (or chips).

Divide batter among the muffin cups.  Sprinkle tops with just a little more oats.  Normally, I would use an ice cream scoop to scoop out the batter into the muffin tins.  But, I couldn't find mine for the life of me today!  So, unfortunately, these muffins aren't quite as pretty as I would have liked!

Bake until golden and cooked through, about 15 minutes.  Allow to cool on a cooling rack completely prior to serving.

Adapted from Sprinkle Some Sunshine.