Pumpkin Chocolate Chip Muffins

There is no better quick breakfast out there than a pumpkin chocolate chip muffin. Whether you’re rushing out the door or taking time to enjoy a warm cup of coffee, these pumpkin muffins are the perfect way to start your day, sweeten your afternoon, or wind down your evening. From whisking them up in just one bowl to popping them out of the muffin tin, these pumpkin treats are ready in under 45 minutes. They are a great way to use up leftover pumpkin but also a wonderful excuse to pop open a can and create all of the sweet and savory pumpkin recipes your heart desires.

Do chocolate and pumpkin taste good together?

While the combination might sound odd to those who have not tried it, pumpkin and chocolate are a magical pair (like in these cookies!). Much like peanut butter and jelly, tomato and basil, or caramel and sea salt, fun flavor combinations are all about balance. Earthy, slightly sweet, and acidic pumpkin pairs very well with the rich, sweet, and creamy chocolate. Not a chocolate person? Substitute ¾ cup of toasted pecans or walnuts or omit the mix-ins all together! Just know that the muffins will likely be baked through 2 to 3 minutes before the recommended bake time.

What is the difference between pumpkin puree and canned pumpkin?

In short: they are the same thing! The canned pumpkin that lines supermarket shelves during the fall is, in fact, packed with smooth pumpkin puree. A fun fall activity Ree Drummond loves to do is make her own pumpkin puree for all of her Thanksgiving recipes. Just be sure not to grab the pumpkin pie mix since it has added sugar and other ingredients. Always look for pure, 100% pumpkin!