Friday, November 5, 2010

Pumpkin Chocolate Chip Muffins ~ 11.5.10

I know I have mentioned before my love for the book, Cupcakes from the Doctor, but in case you missed out on that... hear me now... I LOVE THIS COOKBOOK. Go treat yourself and pick it up, will you? Because several of my favorite recipes are tucked inside it. I go to it all the time and I went to it yesterday to make a simple  ridiculously simple pumpkin chocolate chip muffin recipe.

The secret ingredient is Chocolate Chip Muffin Mix. I happened upon a box of Martha White 17.9 (or so) oz.  They were incredible! I have used other mixes before, but I'll be on the lookout for the blue box of Martha White Muffin mixes in the future!

This is so quick you'll have hot and delicious muffins ready to warm the bellies of all those you love in no time flat!

Pumpkin Muffins with chocolate chips

1 pkg chocolate chip muffin mix
1 cup canned PUMPKIN
1/2 cup milk
1 large egg
1/2 tsp pumpkin pie spice (if you don't have that- mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp allspice or cloves and 1/8 tsp nutmeg and then use HALF  of that in these muffins)
optional: extra chocolate chips

Prehat your oven to 400. Line your muffin tins with papers or spray them with veg oil spray.

Place the muffin mix in a large bowl and take a whisk to it a couple of turns. Sometimes there are large clumps in boxed mixes and I find this step helps with incorporating all the ingredients later.

Make a well in the dry mix and add the rest of the ingredients. Mix until combined- about 20 strokes. Don't go all crazy on your batter, you want it just mixed and you don't want to beat the heck out of it!

Using a measuring cup or a handy dandy ice cream scoop (my favorite tool!), fill your muffin cups three quarters of the way full. Add a few more chocolate chips on top of each- everyone loves a little extra chocolate on top, right?

Pop them in the oven and bake about 18-21 minutes or until a toothpick comes out clean. If it has chocolate on it, get another and test another spot!

Cool on wire racks and then eat them up or place in a ziplock bag in the freezer. Thaw overnight in the fridge or pop your frozen muffin in the toaster oven to thaw!

MUFFIN TIP--- the last time I made these I got 14 muffins instead of 12. Do you know the trick to baking those 2 little extra muffins in that BIG 'OL 12 cup muffin tin? Just add your extra liners to the pan and then scoop in your batter. Then carefully add a little water to the remaining EMPTY muffin cups. This will prevent burning and allow for even cooking of the muffins throughout!


  1. where do you get that muffin mix?

  2. Brooke- I bought it at Big Lots, so not sure where they usually carry it. I think I've seen it at my local grocery store... it's blue and with the muffin mixes. Try whatever you can find b/c I've made these before with other chocolate chip muffin mixes!

  3. What's with the Market District cup? Did you take your own muffin with you? The ultimate Foodie!