Pumpkin Muffins with Chocolate Chips Recipe

Pumpkin Muffins with Chocolate Chips

Can you smell coffee? I can! Every morning, when I wake up half awake, the first thing I do is make a fresh pot of coffee. I just love the aroma! I can't talk to anyone until I have my first sip of coffee, and the fresher the better. I grind my coffee beans every morning and I like my coffee dark, no sugar, no milk.

We all know that breakfast is the most important meal of the day and I am always hungry in the morning. Some days I'll have toast and peanut butter, other days I eat a bowl of overnight oats with bananas, but I also sometimes indulge in homemade muffins. It's a quick grab-and-go breakfast that the whole family can enjoy.

These muffins are so moist and they have just the right amount of spice to complement the pumpkin flavor. I added dark chocolate chips and when the muffins are still warm they melt in your mouth. You might have to grab more than one before you leave the house.



2 cups all-purpose flour
1/2 cup oats
1/2 cup sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
2 eggs
1/3 cup butter, melted
3/4 cup pumpkin purée
1/2 cup dark chocolate chips

1/4 cup sugar
1/2 tsp cinnamon
1/8 tsp allspice
1/4 tsp nutmeg
Pumpkin seeds, to decorate

1- Preheat oven to 375F. Spray a 12 muffins pan with PAM.
2- Mix with a fork milk, eggs, butter, pumpkin purée in a small bowl.
3- In a large bowl mix with a fork the flour, oats, sugar, baking powder, spices and salt.
4- Pour the wet ingredients over the dry ingredients. Mix with a fork and if the mix is too dry add one tablespoon of milk or more.
3- Fill 12 muffin cups.
4- In a small bowl mix all the ingredients of the topping. Divide on top of the muffins. Add pumpkin seeds on top to decorate your muffins.
4- Bake at 375F for 20 minutes until a toothpick inserted in a muffin comes out clean.
5- Let cool for 10 minutes. Remove from pan.

This post is sponsored by Hamilton Beach Canada.