Pumpkin Chocolate Chip Muffins

We’re in the middle of packing, moving, clearing things out… and I found one random can of pumpkin sitting in the pantry.

I didn’t want anything overly sweet and these hit the middle: soft, moist, just sweet enough, with a mix of chocolate chips and raisins. Super easy to modify with whole wheat flour or nuts or whatever makes you happy!

They come together in one bowl - exactly the kind of thing you make when your kitchen is half packed and you still want something good.

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Pro Tip:

I cannot stress enough how much I recommend two tools when baking.
A digital kitchen scale and portioning scoops. Accuracy makes for great baking every single time.
And for muffins? Silicone muffin liners are the best!

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Makes 12 -15 muffins

Ingredients

• 240 g pumpkin puree (1 cup)

• 2 eggs (100 g)

• 100 g Greek yogurt (1/2 cup)

• 40 g melted butter or oil (3 Tbsp)

• 80 g brown sugar (1/3 cup packed)

• 60 g maple syrup or honey (3 Tbsp)

• 120g Flour All Purpose or Wheat (1 cup)

• 60g Rolled oats or Quick Cooking Oats (1/2 cup)

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp clove

• 1/3-1/2 cup chocolate chips

• 1/4 cup raisins

Directions

1. Preheat oven to 175°C / 350°F and line a muffin tin.

2. In a bowl, mix wet ingredients until smooth.

3. In another bowl, combine dries.

4. Add dry ingredients to wet and mix just until combined.

5. Fold in chocolate chips and raisins.

6. Fill muffin liners about 80–90% full.

7. Bake for 18–22 minutes, until set and lightly golden on top.

8. Let cool slightly before eating (they’re soft and moist right out of the oven).

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