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evelyn’s pumpkin chocolate chip muffins (df)

Dairy Free
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October 27, 2010 | 8 Comments |This post contains affiliate links.

Pumpkin Chocolate Chip Muffins I One Lovely Life

(Updated from the archives)

Call it nesting.

Suddenly, with second trimester bursts of energy, I’ve been working on getting our “planning house” in order. Instead of working on the nursery (waiting till I know what we’re having), I’ve been working on things like our purchasing plan for emergency food storage, creating a sortable inventory of supplies, and doing research on specific aspects of parenting, like sleep schedules and how to raise unselfish children. I’ve spent many an afternoon at the desk surrounded by stacks of reference materials and notes, and clacking away at the keyboard working on Excel spreadsheets.

It’s been very enlightening, and effective, but I’ve been really needing to take time to slow down and enjoy this beautiful season. Filling the house with the smell of autumn-y baked goods has been a heavenly to do this.

Pumpkin Chocolate Chip Muffins I One Lovely Life

This recipe comes from our dear family friend Evelyn, of crescent roll fame. I love the hints of orange juice and the addition of the chocolate chips. My mom used to bake these Thanksgiving morning, but they’re so good, we eat them year-round.

These muffins are great when you need to make something ahead of time. I often make the batter the night before I plan to bake them. With that step out of the way, all it really takes is the bake time in the morning. The muffins also freeze well, so I put extras in the freezer in a zip-top bag for days I want something special.

(Also, just a quick note: if you use muffin/cupcake liners, they will stick a bit to the muffins until they have cooled down. Once the muffins are cool, they slip right off!

Enjoy!!!

Pumpkin Chocolate Chip Muffins I One Lovely Life

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Evelyn’s Pumpkin Chocolate Chip Muffins


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Ingredients

Scale
  • 1 egg
  • 1c pumpkin puree (not pumpkin pie filling)
  • 1/4c canola or vegetable oil
  • 1/2c orange juice
  • 1/2c sugar
  • 1 tsp cinnamon
  • 1/2tsp ginger
  • 1/4tsp cloves
  • 1/2tsp salt
  • 2tsp baking powder
  • 1/4tsp baking soda
  • 1 1/2c flour
  • 1/2c old-fashioned (not quick-cooking) oats, plus more for garnish
  • 1/2c (or more) chocolate chips*

Instructions

  1. Combine egg, pumpkin, orange juice, oil and sugar. Sift in cinnamon, ginger, cloves, salt, baking powder, baking soda, and flour. Stir till just moistened. Fold in oats and chocolate chips, being careful not to overmix (which leads to dry muffins…ew, people. Ew.)
  2. Scoop into muffin cups, filling about 3/4 full. If desired, sprinkle with extra oats.
  3. Bake at 375 degrees for 16-20 minutes or till a toothpick inserted comes out clean.
  4. Makes 1 dozen muffins.

Notes

*For dairy-free option, use dairy free chocolate chips. We like Trader Joe’s Semi-Sweet or Enjoy Life mini chocolate chips.

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Filed Under: Breakfast & Brunch, Dairy Free, Muffins, Pumpkin

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Comments

  1. Alyssa Paul

    October 27, 2010 at 6:46 am

    Mmmmm! I think I need to make these. Today.

    Reply
  2. Becky B

    October 27, 2010 at 7:20 am

    Those looks so good!

    Reply
  3. pam Lynn

    October 27, 2010 at 7:39 am

    I LOVE the addition of the chocolate chips to this recipe. These muffins are my husband’s all time favorite food item, so I like to fix them regularly for him. They are delicious – and I’m not the pumpkin fan that he is, they are just really, really, good!

    Reply
  4. Lynda Davis

    October 27, 2010 at 11:38 am

    These sound delicious. I’m going to try them tomorrow for a well deserved treat for my returned missionary. He gets home TODAY – YEAH!!!!!

    Reply
  5. Georgia @ The Comfort of Cooking

    October 27, 2010 at 11:51 am

    We all need to slow down now and again and just bake our little hearts out – Glad you have found peace in making muffins and delicious pumpkin cakes! They’re all making me crave pumpkin, which oddly, I haven’t baked with at all this season – I need to start! Thanks for the inspiration, lovely recipes and photos, Emily. I hope you’re feeling well and enjoying your pregnancy thus far!

    Reply
  6. Emily

    October 27, 2010 at 2:44 pm

    We are definitely making these this weekend. I bought some pumpkin puree but didn’t know what I was going to use it for until now!

    Reply

Trackbacks

  1. Day 38: Zucchini Chocolate Muffins « Project 365 says:
    February 8, 2011 at 7:24 pm

    […] I found myself baking muffins.  If these are even half as good as my last muffin attempt–pumpkin chocolate chip muffins, oh how delicious you were!–I’ll be satisfied. […]

    Reply
  2. It Tastes Like Fall « My Life as a Baker says:
    November 23, 2012 at 11:46 am

    […]  I get excited when I experiment with pumpkin in deserts (like pumpkin chocolate chip cookies and pumpkin chocolate chip muffins).  I look forward to the yearly loaf of pumpkin bread that one of the kids at school bring me […]

    Reply

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Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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