Pumpkin Chocolate Muffins

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“These are my all-time favorite muffins. I first had this combination at Harry's Supermarket in Atlanta. I moved away and had to recreate his muffins. Cook time includes cool time.”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 400ºF.
  2. Lightly spray 12 standard-sized muffin cups with nonstick spray or use cupcake liners.
  3. Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl, and stir until well blended.
  4. Crumble in the brown sugar, and mix with a fork and/or your fingers until thoroughly combined.
  5. Measure the pumpkin (or squash or sweet potato) into a second medium-sized bowl.
  6. Add the egg, milk, and vanilla, and beat with a fork or a whisk until well blended.
  7. Slowly pour this mixture, along with the melted butter, into the dry ingredients.
  8. Stir with a spoon or a rubber spatula from the bottom of the bowl until you have a uniform batter.
  9. Don't overmix.
  10. Fold in chocolate chips and nutes.
  11. Spoon the batter into the prepared muffin cups.
  12. (I find it easiest to use two soup spoons for this: One to scoop up the batter and the other to push it into the cup.) For smaller muffins, fill the cups about 4/5 of the way.
  13. For larger muffins, fill them even with the top of the pan.
  14. If you have leftover batter, spray one or two additional muffin cups with nonstick spray, and put in as much batter as you have.
  15. Bake in the center of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted all the way into the center comes out clean.
  16. Remove the pan from the oven, then remove each muffin from the pan, and place on a rack to cool.
  17. Wait at least 30 minutes before serving.

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