This recipe is a fall family favorite. When the colorful leaves of Amish Country start to drift off the trees, I get frequent requests for these muffins. Since they are easy to make and the clean-up is a snap, I don’t mind making them at all. Sometimes, I get an assembly line going in the kitchen so that we can get them made even quicker – many hands make light work! Plus, it leaves us more time for family fun or time for me to relax on the window seat with my dog. My family especially enjoys eating these muffins with a latte or hot apple cider while we sit around the table putting together a seasonal puzzle! These pumpkin muffins are moist, fluffy and extremely tasty. The dark chocolate chips give them a little shot of creamy cocoa goodness that makes for a melt in your mouth muffin. The most difficult thing about these muffins is stopping myself from eating more than 1… or 2… or 3… ENJOY!

Prep Time: 5-10 minutes
Bake Time: 20-25 minutes
Yield: 14-16 muffins

  1. Preheat Oven to 350°
  2. In a large mixing bowl add:
    2 c. Flour
    (my favorite is Organic Spelt Flour from Walnut Creek Cheese, it produces a wonderful texture)
    ½ tsp. Baking Powder
    ½ tsp. Baking Soda
    ½ tsp. salt
    1 tsp. Cinnamon
    1 c. Sugar
  3. Sift together all dry ingredients, then add:
    1 16oz. can of Pumpkin
    2 Eggs
    ½ c. Butter
    3 Tbsp. milk
    1 tsp. Vanilla
  4. Mix all ingredients together well, then stir in:
    ½ c. Mini Dark Chocolate Chips
  5. Line a muffin tin with papers and fill each cup 2/3 full
  6. Bake for 20-25 minutes. You can test with a toothpick, if it comes out clean, they are done

– Dawn Yoder