Soft, pillowy Pumpkin Chocolate Chip Muffin Tops. Perfect for breakfast, snack, or even dessert! Because everyone knows the top is the best part!
When it comes to being a food blogger, there’s so much of it that I love. The recipe development, the writing, the photography, the chance to meet so many amazing people,the fact that we’re always trying new things. Overall, it’s pretty great. But, as with anything, it has its drawbacks.
One of the biggest? The expectations that come along with it. From friends and family and neighbors….and most of all, from KIDS! Expectations that there will always. be. delicious. food. available. That’s a lot to live up to!
It comes up most often at certain times of day – snack time, dessert time, breakfast time. And of all three, breakfast time is the worst. I’m not sure why – if it’s the crankiness that naturally comes along with waking up in the morning or the fact that my kids really do believe that breakfast is the most important meal of the day…..but whatever it is, I definitely feel most guilty when delicious food is not available for breakfast.
Which, as you might imagine, is exactly how these Pumpkin Chocolate Chip Muffin Tops were born. As a solution to the delicious food shortage! And the best part of all? They’re perfect, not just for breakfast, but for snack and even for dessert! Which takes care of all three of the prime times for complaints. Mission accomplished. Time to go eat a muffin top!
Pumpkin Chocolate Chip Muffin Tops
Ingredients
- 2 c. sugar
- 1 c. packed brown sugar
- 3/4 c. vegetable oil
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1 15 oz. can pumpkin puree
- 2 eggs
- 3 1/2 c. flour
- 1 c. chocolate chips
Instructions
-
Combine sugar, brown sugar and oil in a large mixing bowl. Beat at low speed until blended.
-
Add a mixture of the baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Beat at medium speed until blended.
-
Add the pumpkin and eggs and beat at medium speed.
-
Mix in the flour and chocolate chips.
-
Line baking sheets with parchment paper (or lightly grease).
-
Drop batter by 1/4 cup 2 inches apart on baking sheets.
-
Bake at 375 degrees 12-15 minutes or until done.
Jamie @ Love Bakes Good Cakes says
My kiddos would love these!
Jess says
These look SO good, I can’t wait to try this recipe. I can imagine the pressure is high being a food blogger but judging by the scrumptious looking photography, I can’t imagine you’d disappoint very often my friend!
Deb@ Cooking on the Front Burner says
Cathy, I’m sure your kiddos love everything you make! These look wonderful!
Nancy | The Bitter Side of Sweet says
We go very easy on breakfast around our house until the weekend hits. This would make a great weekend breakfast!
marcie says
So true — there is a lot to live up to being a food blogger! And people think that your food is always supposed to turn out great every time. haha These would make my kids super happy! I’ve never made muffin tops, and I love the pumpkin chocolate chip combo!
Becky Hardin | The Cookie Rookie says
YUM! It doesn’t get better than muffin tops! These are perfection!
Kimberly @ The Daring Gourmet says
Yummy, these look so perfect!
Kristyn says
I love pumpkin chocolate chip anything, and these look simply delicious! Can’t wait to try!
Sara says
These look amazing, my kids will love them! I guess I got off easier than you, they’re mostly happy with cereal and toast for breakfast 😉
Cookin Canuck says
Oh yes, that pressure is always there to have great food on hand when you’re a food blogger! It looks as though you’ve achieved that with these gorgeous muffin tops.
Des @ Life's Ambrosia says
Holy yum! I can’t help but giggle when I see muffin top recipes though because it always makes me think of that Seinfeld episode. 🙂
Rachael says
These pumpkin chocolate chip muffin tops look so delicious! the tops really are the best!
Jessica says
These pumpkin muffies were delicious; my family finished them so quickly! This recipe was so simple to follow; the muffies turned out perfect even though it was my first time baking. I will note that I will probably use dark chocolate chips instead of semi-sweet next time, and possibly 0.5-0.75 cups instead of 1 cup. I feel that the pumpkin spice part shines on its own, so I want to reduce the chocolate chips next time so I can get more of that pumpkin in each bite. Just my personal preference though!