Pumpkin Chocolate Chip Muffins

A Fun Fall Recipe You Can Whip up Thanksgiving Morning

Pumpkin Chocolate Chip Muffins 

Yields 16 to 18 large muffins

Clove, nutmeg, ginger and cinnamon make these the perfect autumn breakfast treat although they can certainly be enjoyed year-round.  These moist quick breads are even better the next day, when the spices have had a chance to mellow.


  • 2 cups organic all-purpose flour

  • 1 cup organic white whole wheat flour

  • 2 teaspoons baking soda

  • 2 teaspoons coarse salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon grated nutmeg

  • ¼ teaspoon ground cloves

  • 1 ¼ cups brown sugar

  • 1 cup organic cane sugar

  • ¾ cup organic unrefined virgin coconut oil

  • ¼ cup of walnut oil

  • 4 large eggs, at room temperature

  • 1 (15-ounce) can pumpkin puree

  • ½ cup unsweetened apple sauce

  • 1 cup semi-sweet chocolate chips


Baking instructions:

  1. Set the oven rack in the middle position.  Preheat oven to 375.  Line muffin pan with paper liner, or generously butter with softened butter; set aside.

  2. In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

  3. In a large bowl, whisk together the sugars, oils, eggs, pumpkin puree and applesauce.  Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed.

  4. Fold in chocolate chips.

  5. Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the prepared muffin cups.  Fill to the top.

  6. Bake, rotating the pan about two-thirds of the way through the baking time until the tops of the muffins spring back when touched and a cake tester inserted in the center of the muffin comes out clean, 20 to 25 minutes.

  7. Transfer the pan to a wire rack to cool for 10 minutes.  Use an offset spatula or a table knife to gently lift and turn the muffins on their side in the muffin cups.  Let cool completely in the pan.

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