Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

I happened to find that my local Walmart sells just about every kind of Watkins extract known to man.  Before I could think about the sanity of doing so, I threw them ALL into my cart and headed to the cashier.  When I got home, I found that in my crazed frenzy, I had inadvertently put two caramel extracts into my cart.  That didn’t seem to be a big problem, but I knew I wouldn’t have to hoard that particular flavor.

Pumpkin Chocolate Chip MuffinsI needed to make some pumpkin cupcakes for my little girl’s class.  I grabbed a can of ready made vanilla frosting and added 1/2 tsp of the caramel flavor.  WOO-EE!  That made an amazing difference in the flavor.  I am going to add other flavors in the future, but for these muffins, I used the rest of the caramel flavored stuff.  You don’t have to frost them at all.  They are great plain, but the little bit of icing was a treat.

Pumpkin Chocolate Chip Muffins
  • 1⅔ cups flour
  • 1 cup sugar
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp ginger
  • 1 heaping tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 cup plain pumpkin
  • ½ cup butter, melted
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees.
  2. Grease muffin tins (makes 18 medium sized muffins or 9 jumbos).
  3. Mix dry ingredients.
  4. In a separate bowl, mix wet ingredients.
  5. Add dry ingredients and mix until moist.
  6. Fold in chocolate chips.
  7. Spoon batter into pan. cook for 18-24 minutes depending on size of muffins. Test with toothpick for done-ness.
  8. Cool in pan for 5 minutes before turning out onto wire rack.
  9. These freeze well and can be warmed in the microwave.




4 thoughts on “Pumpkin Chocolate Chip Muffins

  1. >Wow, that sounds so good! I don't have time to bake from scratch often, but I do really love baking, so I'll have to try these soon.

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