These Double Chocolate Chip Pumpkin Muffins are the best! This fall favorite is packed with spices and loaded with two types of chocolate chips!
Wow, what a crazy last couple of weeks we have had. The starter in Kayla’s car went out, and she had to pay to have it replaced. She told me that she wished she would have listened to me all those times I told her to save her money, and stop going out to eat, and buying useless crap she doesn’t need.
She also told me that I’m always right, and that she has learned her lesson. <—- For an 18 year old to admit these things is huge!
She is currently working her butt off going to college to become an RN. She has had so many elaborate dreams of what she wants to be. I think my favorite was the crime scene investigator. I’m not really sure what changed her mind on that one, but I’m glad she has her mind set on being an RN.
I was thinking about it, and it’s sort of a big deal to have a college student. I mean not everyone goes to college right out of high school. We can’t afford to send her off to some big university, but she is going to the local state college, which we just happen to be within a mile of.
She’s going full time, which apparently for college life is about 12 credit hours. She is at school from 8 until 3 twice a week, and works the other days.
She’s already admitted that high school didn’t prepare her for any of “this.” Ya think?! She came out of high school writing essay’s on topics that were easy. Topics that you didn’t have to really “think” about.
The teachers excepted super late work, and actually stood up in class and taught lessons. She says she goes to school and is told ok go home and read this and this, and we will test on it the day after tomorrow. Welcome to the real world.
She’s making it though. So far she’s really enjoying what she’s doing in class. She’s writing an essay on the music in one of my favorite movies as a teen, Titanic! I almost offered to help her. Almost.
On those long days when she’s at school all day she tends to snack in between classes, and after school when if she chooses to hang out in campus at the library. She was buying snacks, but quickly discovered that those a la carte items in the cafeteria were racking up some much needed money.
So she’s been baking and taking things like these Double Chocolate Chip Pumpkin Muffins. I made them months ago when I had a craving for pumpkin start, and she was looking through recipes and thought that these were one of the things she wanted to munch on when hunger strikes.
Plus they are easily eaten in the car on the way to school, when she’s running late.
I share with y’all a Mini Chocolate Chip Pumpkin Muffin last year, so why not share the bigger version now! These are a bit spicier than the mini version. And they are much fluffier, because I’ve discovered the secret to high muffin tops.
The double chocolate, for myself was absolutely necessary. If you’re not a fan of one or the other, you could always omit one and double the other. Of if you’re really into those cinnamon chips, you could use those instead!
Double Chocolate Chip Pumpkin Muffin Ingredients:
- flour, baking powder, baking soda, salt
- cinnamon, clove, nutmeg, ginger
- vanilla extract
- chocolate chips
How do you make Double Chocolate Chip Pumpkin Muffins?
- mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger
- cream together the butter and sugar
- add the vanilla, eggs, and pumpkin
- alternate the milk and the dry ingredients, starting and ending with the dry ingredients. don’t over mix the batter
- fold in the chocolate chips
More yummy muffin recipes:
- Cinnamon Spiced Banana Muffins
- Coffee Cake Muffins
- Iced Lemon Poppy Seed Muffins
- Peanut Butter Chocolate Chip Mini Muffins
- 1 2/3 cup flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 stick butter, room temperature
- 1 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs room temperature
- 1 cup canned pumpkin plain pumpkin, not the pumpkin pie stuff
- 1/3 cup milk
- 3/4 cup semi sweet chocolate chips
- 3/4 cup white chocolate chips
- Preheat oven to 450 degrees. Line a muffin tin with 14 cups, and set aside.
- In a medium bowl mix together the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Set aside.
- In a large bowl cream the butter for two full minutes.
- Cream together the butter and sugar for two minutes. Add the vanilla, eggs, and pumpkin. Beat until combined.
- Alternate the milk and the dry ingredients, starting and ending with the dry ingredients. Don't over mix the batter. You just want everything to come together. Fold in the chocolate chips, and fill the liners 3/4th's of the way full.
- Place in the oven and bake for 8 minutes. Reduce the temperature to 350 degrees, and bake for an additional 6 to 8 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 244mgCarbohydrates: 48gFiber: 2gSugar: 32gProtein: 4g