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
- 2 c. sugar
- 1 c. packed brown sugar
- ¾ c. vegetable oil
- 1 ½ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- ½ tsp. allspice
- ½ tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. nutmeg
- 1 15 oz. can pumpkin puree
- 2 eggs
- 3 ½ c. flour
- 1 c. chocolate chips
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 ¼ cup 2 inches apart on baking sheets.
Bake at 375 degrees 12-15 minutes or until done.