I posted this recipe many years ago, but I’m afraid it’s gotten kind of buried under the list of recipes, and I am re-posting it today to make sure my readers know how GOOD these are!
I had never added chocolate chips to this recipe before, but my grandsons were coming for an afternoon visit, and I knew they would enjoy the addition of some chocolate. My favorite way to eat these is warm with a little butter spread over each half!
I started making these muffins long before the “pumpkin craze” hit the world. This recipe is no nonsense and lower in sugar than many of the Pumpkin recipes, yet it’s just sweet enough! That slightly sweet taste makes them perfect to add to a savory meal. This is a great fall/winter comfort food to go along with beef stew or meatloaf, soup, or with scrambled eggs at breakfast. I found this recipe years ago in a Bed and Breakfast Cookbook. It’s my go-to recipe and a favorite of our family!
Pumpkin Muffins
1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/4 cup butter, or marg., melted
1 egg
* * * * *
1 tbl. coarse sugar
Mix all ingredients except for the 1 tbl. sugar. Mix until blended. Do not over-mix. Pour the batter into a greased muffin pan. Sprinkle the coarse sugar over the batter in each cup. Bake in a 400 degree oven for 18-20 minutes.
Yields 12 muffins
Once I open a can of pumpkin, I measure out 1/2 cup portions and freeze them so it’s ready when I want to whip these up!
I made my first batch of these last week and we enjoyed them so much! Have you made any pumpkin recipes yet this year?
RefreshHer 
Yummy! I can’t wait for fall to come for pumpkin everything. I have a great recipe for pumpkin chocolate chip cookies. Thanks for sharing the recipe. I bet the grand kids loved them.
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Ooo, the cookies sound yummy!
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