I once had a foodie fantasy that I would create a perfect muffin batter. I’d whip up batches of muffins to take to people’s houses, bring still-warm muffins to school in a pretty basket, toss in a little of this and a little of that and – voila! – I’d have something amazing. I’d be the muffin lady.
I got about as far as these babies and decided I’d be a “signature” muffin lady. These, my friends, are my signature muffin. They are SO easy and SO delicious and a perfect kick off to fall.
I give you, the Pumpkin Chocolate Chip Muffin:
1/4 c vegetable oil
1 c sugar
1 1/2 c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (clove, ginger and pumpkin pie spice/other fall-ish spices are insanely yummy, too!)
1 c canned pumpkin (pumpkin pie filling is ok too… but makes the batter a little sweeter and you don’t need to add any other spices)
1 c chocolate chips
optional: walnuts, pecans, dried cranberries, orange zest, vanilla extract
Preheat oven to 350 and line or grease muffin tins. I usually make 12 jumbo muffins but it would easily make 24ish regular sized muffins.
Crack the eggs into a bowl and lightly beat. Add oil and sugar and thoroughly combine. Stir in pumpkin. (If using vanilla or zest, add in now.)
In a separate bowl combine flour, baking powder, baking soda, salt, and cinnamon (and other spices, if using).
Combine the wet and dry ingredients making sure to scrape the sides and bottom of the bowl to make sure everything is well incorporated. Fold in chocolate chips (and/or any other dry add-ins).
Distribute evenly into muffin tins. These muffins rise a little bit but not a ton.
Bake at 350 for about 30 minutes. The tops get a little brown and that perfect muffin crack in them when they are done.
I have it on good authority that a over ripe banana is good mushed into the batter. I have a well honed disdain for bananas and haven’t tried it. Try at your own risk.
Happy first day of fall!
* I posted about these a while back…more pictures in this post. xx