Category: Pumpkin Spice

Pumpkin Spice Cream Cheese Frosting

pumpkin frosting piped into a white ceramic dish.Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice! Pumpkin Frosting Recipe I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes,…

pumpkin frosting piped into a white ceramic dish.

Pumpkin Frosting is so good – it’s the perfect creamy fall topping or filling – especially when it’s Pumpkin Cream Cheese Frosting full of everything pumpkin spice!

pumpkin frosting piped into a white ceramic dish.

Pumpkin Frosting Recipe

I love frosting recipes because you can mix and match so many recipes. Not only does this delicious pumpkin topping go with other pumpkin recipes, but it is perfect with vanilla and chocolate cake and cupcakes as well!

This frosting has the perfect spiciness with the pumpkin pie spice that brings in hints of cinnamon, ginger, and nutmeg. It also is a cream cheese frosting, which always has the perfect consistency and fluffiness. This fall recipe should be added to the top your list if you need to make any cake or cupcakes.

Ingredients Needed

  • Butter: I typically use unsalted in recipes so I control the salt, but you can substitute salted.
  • Cream Cheese: Cream cheese frosting is my favorite – make sure the cream cheese is softened.
  • Pumkin Puree: Make sure is it pumpkin puree, not pumpkin pie filling!
  • Pumpkin Pie Spice: Use my DIY spice or buy the jar at the store.
  • Powdered Sugar: Also known as confectioners’ sugar.

How to make Pumpkin Frosting

  1. Beat butter and cream cheese until smooth with a hand mixer in a mixing bowl, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
  2. Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
  3. Frost as directed by recipe. Store in refrigerator but serve room temperature.
pumpkin frosting sandwiched between shortbread cookies.

Expert Tips

  • Add this to pumpkin recipes like pumpkin cupcakes, Pumpkin Bread, Pumpkin Cake recipe and many more!
  • This frosting is also delicious as a sandwich cookie filling.
  • Be sure to keep it refrigerated – it’s not a stiff frosting and will melt.

FAQs

How to store this recipe?

Store it in an airtight container in the fridge for up to a week.

pumpkin frosting piped into a white ceramic dish.
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Pumpkin Frosting Recipe

Easy Pumpkin Spice Cream Cheese Frosting and Mocha Frosting – these easy frosting recipes are perfect for cupcakes or shortbread cookie sandwiches!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 405kcal
Author Dorothy Kern
Cost $5

Ingredients

For the Pumpkin Cream Cheese Frosting:

  • 2 tablespoons (28g) unsalted butter softened
  • 2 ounces (56g) cream cheese room temperature
  • ¼ cup (61g) pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 2 cups (226g) powdered sugar

Instructions

  • Beat butter and cream cheese until smooth with a hand mixer, then mix in pumpkin puree. Mix in spice and salt, then slowly add the powdered sugar 1 cup at a time, until the mixture is smooth.
  • Chill at least 30 minutes before frosting. The frosting is not stiff, so it’s best as a filling or flat cupcake frosting. Store in refrigerator.
  • Frost as directed by recipe. Store in refrigerator but serve room temperature.

Video

Notes

Looking for the Mocha Frosting? Find it at that link.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 63g | Protein: 1g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 28mg | Potassium: 67mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Other Frosting Recipes

Pumpkin Pecan Coffee Cake

This fabulous fall coffee cake will satisfy your seasonal cravings, with a tender, moist crumb packed with pumpkin flavor and fragrant fall spices, with crunchy pecans and a crispy cinnamon sugar crust on top. The wonderfully moist texture comes from the butter and sour cream base (sour cream being the key to the most tender, […]

The post Pumpkin Pecan Coffee Cake first appeared on Love and Olive Oil.

This fabulous fall coffee cake will satisfy your seasonal cravings, with a tender, moist crumb packed with pumpkin flavor and fragrant fall spices, with crunchy pecans and a crispy cinnamon sugar crust on top.

The wonderfully moist texture comes from the butter and sour cream base (sour cream being the key to the most tender, decadent coffee cakes ever, thank my Grandma for that secret ingredient!) with a crispy sugar crust on top and a cinnamon sugar swirl in the middle for extra cinnamon flavor!

Triangular slices of Pumpkin Pecan Coffee Cake on a marble cake plate, one slice on a plate in the background with a cup of coffee.

This recipe is based on my grandma’s sour cream coffee cake recipe, which is, quite simply, the most perfect coffee cake ever. So despite being a chronic recipe tinkerer, I’ve felt no need to reinvent the wheel by changing it, rather simply adapting the same butter-and-sour-cream base to whatever flavor profile happens to be on my mind at the time (so far I’ve done blueberry cream cheese, chocolate chip, honeycrisp apple, and espresso, and also a version with Greek yogurt, and one that’s muffin-sized!)

In the case of this particular autumnal variation, I added pumpkin puree and fragrant fall spices for the perfect seasonal coffee cake to satisfy any pumpkin spice fanatic.

Why is this recipe so perfect? Well, the sour cream is the key to getting a super moist, tender crumb that’s not dry, dense, or oily. Paired with a creamed butter base (again, most coffee cakes use oil), the result is flavorful and moist and also surprisingly light and fluffy, with the perfect balance of sweetness, pumpkin flavor, and comforting spices.

Not to mention your kitchen will smell absolutely divine, like crisp leaves and cozy sweaters and a warm, pumpkin-spiced hug has enveloped your entire house (even if it still happens to be 82 degrees outside).

(more…)

Pumpkin Martini

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy…

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy graham cracker rim.

Pumpkin Martini

Why we love this recipe

Is it fall drink season? Good, because we’ve got the perfect cocktail to add to your repertoire: the Pumpkin Martini! It’s creamy, it’s cozy pie spiced, and it’s made with real pumpkin for the best natural flavor.

Even better, coat the glass rim in crushed graham crackers and you get a hint of crunchy sweet in each sip! This is the best cocktail for impressing your friends for any fall occasion. You can even serve it up as a Pumpkin Pie Martini topped with whipped cream! Alex and I absolutely love this drink, especially for occasions like Halloween and Thanksgiving.

Ingredients in a Pumpkin Martini

The Pumpkin Martini is an autumnal spin on the flavored vodka martini using pumpkin flavors. There are many ways to achieve the flavors of the season, like pumpkin spice syrup or pumpkin liqueur. But for our recipe, we wanted to use the natural flavors: real pumpkin and pumpkin spice! It’s an ideal drink for Halloween or Thanksgiving, or any fall gathering. Here’s what you’ll need for this Pumpkin Martini recipe:

  • Vodka
  • Heavy cream (or coconut milk)
  • Pure maple syrup
  • Canned pumpkin puree (not pumpkin pie filling)
  • Pumpkin pie spice (purchased or homemade)
  • Vanilla extract
  • Graham crackers, for the rim
Pumpkin Pie Martini recipe

Prepping the graham cracker rim

The best part of this Pumpkin Martini recipe? The graham cracker rim! Glass rims aren’t just for decoration: they add an important pop of flavor and texture to each sip. Here the graham cracker crumbs add just the right hint of sweetness and crunch. It takes a few minutes to do, but it’s absolutely worth it. Here’s how to do it:

  • Crush the graham crackers and add to a plate. You can simply use your fingers to crush them, or use the bottom of a jar or can.
  • Add a pool of maple syrup to another plate. This is the glue that will hold on the cracker crumbs.
  • Place the outer edge of the glass in the maple and rotate. Repeat with the cracker crumbs. Hold the position of the glass constant and just rotate the stem so you get an even coating. The maple syrup will glue the crumbs to the rim.

Tips for a Pumpkin Martini

Once you’ve got the glass rim prepared, making a Pumpkin Martini is simple. Shake up those ingredients and pour them in the prepared glass! Here are a few tips to review before you jump to the recipe:

  • Customize the sweetness to taste. We like this drink with ½ ounce maple syrup, which makes it taste beautifully balanced. With the the graham cracker crust, it’s sweet enough for us! But if you prefer sweet drinks, use either ¾ ounce (for a sweet drink) or 1 ounce (for a very sweet drink).
  • Don’t have pure maple syrup? Substitute honey or simple syrup if you like: or even better, try it with brown sugar syrup! It takes just 5 minutes and all you need is brown sugar.
Pumpkin spice martini recipe

Variation: Pumpkin Pie Martini

Want to make this Pumpkin Martini into a Pumpkin Pie Martini? Simply add whipped cream! Adding a dollop of whipped cream takes it to over-the-top dessert drink status. Here are a few homemade whipped cream recipes to try:

Make it dairy free or vegan

Want to make this Pumpkin Martini dairy free? All you have to do is substitute full-fat coconut milk for the heavy cream! It comes out with a slight coconut flavor, but it’s not overwhelming. The coconut fat stands in beautifully for the dairy fat. (Don’t use something like cream of coconut or it will come out too sweet!)

And that’s it! Let us know what you think of this Pumpkin Spice Martini in the comments below.

Pumpkin martini recipe

More pumpkin recipes

Love pumpkin? If you’re here for it this season, here are some the top pumpkin recipes and pumpkin drinks to try:

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Pumpkin pie martini

Pumpkin Martini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
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Description

The Pumpkin Martini recipe is a stunning fall cocktail! It’s cozy and creamy, with pumpkin pie spice and a crunchy graham cracker rim.

Ingredients

  • 2 ounces* vodka
  • ½ ounce heavy cream (or coconut milk, for vegan)
  • ½ ounce (to 1 ounce**) pure maple syrup
  • 2 tablespoons canned pumpkin puree
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract
  • Graham crackers, for the rim

Instructions

  1. Prepare the rim: Crush a graham cracker with your fingers, and place it on a plate. On another plate, add a small pool of maple syrup. Run the rim of a martini glass in the maple syrup first, rotating the glass so the rim is evenly coated. Then roll the rim in the crushed graham crackers until evenly coated.
  2. Shake the drink: Place all ingredients in a cocktail shaker. Add a handful of ice and shake until cold. Strain the drink into the prepared martini glass.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons.

**½ ounce maple syrup makes a balanced drink (and you’ll still get sweetness from the cracker rim). Use ¾ or 1 ounce maple syrup if you like a very sweet drink. If you don’t have pure maple syrup, try homemade Brown Sugar Syrup (it takes just 5 minutes).

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails
  • Diet: Vegetarian

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.…

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. We love them with a drizzle of maple syrup and a dollop of almond butter.

Pumpkin waffles

Why we love this recipe

It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles!

These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.

Ingredient notes for pumpkin waffles

Here’s the thing: pumpkin is very dense, so adding it to waffles can make them thick and weighty. Instead, we formulated this pumpkin waffles recipe so that it uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:

  • All purpose flour: For gluten-free, you could swap in 1-to-1 gluten-free flour (or make these almond flour-based gluten free waffles and add pumpkin spices).
  • Brown sugar: We typically sweeten waffle batter with maple syrup, but the consistency is better with sugar here because of the moisture in the pumpkin.
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade pumpkin pie spices.
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice; oat milk is a great substitute for dairy-free.
Pumpkin waffles

For the pumpkin pie spice

Here’s a secret: most of what people love about pumpkin recipes are the spices—not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. You can also make a smaller size for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes ¼ cup, which is enough for 4 pumpkin waffles recipes.
  • Or, make a small recipe: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each cloves and nutmeg.

Standard waffles vs Belgian waffles

You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. We prefer Belgian waffles since they’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Remember a serving size is ½ of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner, around 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!

Pumpkin waffles

Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:

Storing leftovers

Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later! Here’s what to do:

  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Pumpkin waffles toppings

Wondering how to top these pumpkin waffles? Here are a few topping ideas we love:

  • Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
  • Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
  • Greek yogurt with maple syrup: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla and use it for dolloping.
  • Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce.
Pumpkin waffles

More pumpkin breakfast recipes

There are so many fun pumpkin breakfast recipes to make your fall morning cozy. Here are a few ideas:

Dietary notes

This pumpkin waffles recipe is vegetarian and dairy-free.

Frequently asked questions

Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree will give your waffles a slightly more vibrant flavor. Just make sure to cook and puree the pumpkin until it’s smooth and free of excess moisture.

Can I freeze pumpkin waffles?

Absolutely! Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag for longer storage. They’ll keep in the freezer for up to 2 months.

My waffles are sticking to the waffle iron. What am I doing wrong?

Make sure your waffle iron is properly heated and greased before adding the batter. You may also need to adjust the cooking time depending on your waffle iron.

Can I add chocolate chips to the batter?

Chocolate chips would be a delicious addition: pumpkin and chocolate go hand in hand! You can also add other mix-ins like chopped nuts or dried cranberries.

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Pumpkin waffles

Easy Pumpkin Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
Save Recipe
Print Recipe

Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ½ cup pumpkin puree
  • ¾ cup milk of choice (dairy or non-dairy)
  • ¼ cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 ¼ cups for a Belgian waffle maker and a little over ½ cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Or substitute 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves. 

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: American
  • Diet: Vegetarian

Baked Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake has a beautiful texture and a crust that smells like gingerbread, all using only six ingredients. It is the perfect festive and delicious dessert for your Thanksgiving or Christmas dinner. Finding vegan desserts that are e…

This vegan pumpkin cheesecake has a beautiful texture and a crust that smells like gingerbread, all using only six ingredients. It is the perfect festive and delicious dessert for your Thanksgiving or Christmas dinner. Finding vegan desserts that are easy to make and do not require a ton of ingredients can be challenging. That is...

Read More

The post Baked Vegan Pumpkin Cheesecake appeared first on My Pure Plants.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season! Here’s a baking…

A Couple Cooks – Recipes worth repeating.

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

Pumpkin chocolate chip muffins

Here’s a baking project for when you’re ready for fall-spiced everything: try these pumpkin chocolate chip muffins! These tall mounds of dough have a tender crumb and the perfect dose of pumpkin spices, with rich chocolaty morsels in each bite. They’re simple to whip up and the best fall treat for an afternoon snack, dessert, or even to gift to friends and neighbors! Here are all our secrets.

Ingredients in pumpkin chocolate chip muffins

There are infinite ways to make pumpkin chocolate chip muffins, but here’s what you’ll need for our family recipe. A hefty dose of pumpkin puree keeps them moist, and using both sugar and maple syrup gives a nuance to the sweetness. Using cinnamon and pumpkin spices is also key to the cozy-spiced flavor. Here’s what you’ll need:

  • Neutral oil
  • Granulated sugar
  • Pumpkin puree
  • Maple syrup
  • Eggs
  • Vanilla extract
  • Apple cider vinegar
  • Baking powder and baking soda
  • Kosher salt
  • Cinnamon
  • Pumpkin pie spices (purchased or homemade)
  • Flour
  • Chocolate chips
Pumpkin chocolate chip muffins

Why pumpkin spice + cinnamon?

This pumpkin muffins recipe uses both pie spices and cinnamon. Are they both required? Yes! In the many pumpkin recipes we’ve developed, we’ve noticed it’s essential to have both for that classic “pumpkin” flavor.

Cinnamon brings in the sweet notes, and pumpkin spices bring in the spicy, cozy and more bitter elements. The combination of the two makes the best balanced flavor. We also use this trick in our pumpkin bars and pumpkin spice pancakes.

Keys to tall pumpkin chocolate chip muffins

It’s no fun to bake a batch of stubby muffins, and we love the look of a bakery-style muffin. These pumpkin chocolate chip muffins are tall and hefty, with beautifully-domed tops! Here are a few keys to how to achieve evenly-baked tall muffins:

  • Fill every other cup in two 12-cup muffin tins. This makes for the most even bake, as the muffin tops don’t grow into each other when baking. It’s not required, but helpful for perfect muffins.
  • Use a recipe that’s optimized for tall muffins, like this one! This recipe is optimized so you have plenty of batter; you’ll fill the muffin cups very full up to the top.
  • Baking at 400°F makes a taller muffin. Many muffin recipes baked at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a hefty amount of leavener (baking powder and baking soda), which makes for a good rise.
Pumpkin chocolate chip muffins

Storage info

These pumpkin chocolate chip muffins store well over time, and become even more moist after storage! Here’s what to know:

  • Room temperature: Store up to 4 days at room temperature in a sealed container: they become even more moist over time!
  • Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
  • Freeze: Freeze in a sealable container and store up to 3 months.
Chocolate chip pumpkin muffins

More pumpkin recipes

These pumpkin chocolate chip muffins are a favorite baking project, but there are so many more fun things to make with this seasonal squash! Here are a few more pumpkin recipes to try:

This pumpkin chocolate chip muffins recipe is…

Vegetarian.

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Pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12
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Description

These pumpkin chocolate chip muffins are deliciously moist and cozy-spiced: the perfect baking project for the season!

Ingredients

  • ½ cup neutral oil
  • 1 ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon apple cider vinegar or lemon juice
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 tablespoons cinnamon
  • 2 teaspoons pumpkin spice
  • 1 ¾ cups [245 g] all-purpose flour
  • 1 cup semi-sweet chocolate chips, plus ¼ cup for topping

Instructions

  1. Preheat oven to 400°F. Line a standard muffin tin with 12 muffin paper liners (or for the most even bake, place muffin wrappers in every other cup of two 12-cup tins).
  2. Stir the oil, sugar, pumpkin, maple syrup,  eggs, vanilla, and apple cider vinegar. Stir in the baking powder, baking soda, salt, cinnamon, and pumpkin spices.
  3. Use a spatula to mix in the flour until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in 1 cup chocolate chips, mixing gently a few times.
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle additional chocolate chips onto the tops of the muffins.
  5. Bake the muffins for 22 to 26 minutes, until puffed and the tops are golden and a toothpick comes out with a few clinging crumbs.
  6. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Keywords: Pumpkin chocolate chip muffins, chocolate chip pumpkin muffins

A Couple Cooks - Recipes worth repeating.