'Tis the season for all things pumpkin, is it not?
These simple, yet moist and delicious, muffins are perfect for fall - or any time, really. These can be whipped up in about 30 minutes from start to finish so are perfect for breakfast or brunch. They also freeze very well so the kids can take one out after school and pop it in the microwave for a snack.
Quick breads are one of my favorite things to bake.
Not only because they are "quick" but because they are so versatile and easy to tailor to suit your favorite flavors.
Pumpkin Chocolate Butterscotch Chip Muffins
3 cups flour
2 tsp cinnamon
1 tsp baking soda
1/3 cup chocolate chips
1/3 cup butterscotch chips
1/3 cup walnuts, chopped
2 cups sugar
1 1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup Greek yogurt (plain or vanilla)
1 cup oil
Preheat oven to 350. Line 20 - 24 muffin tins with paper liners, set aside.
In a large mixing bowl, whisk together flour, cinnamon, salt, and baking soda. Add in the chocolate and butterscotch chips and walnuts.
In a separate bowl, whisk together egg and sugar until smooth. Whisk in the pumpkin puree and Greek yogurt. Vigorously whisk in the oil until well combined.
Stir the dry ingredients in to the wet ingredients until just mixed - it's okay if a few small streaks of flour show. Evenly scoop into the prepared muffin tins.
Bake at 350 until muffins are lightly browned and a toothpick inserted near center comes out clean, about 15 - 20 minutes. Remove from oven and let sit in muffin trays for 5 minutes before removing to wire rack to cool completely.
Serve warm or at room temp.
See... easy peasy.
You can easily change the 1 cup of add ins - I used 1/3 cup of each chocolate chips, butterscotch chips, and walnuts - to any that you like. For example dried cranberries, raisins, pecans, skor bits, caramel bits, dark chocolate chunks, etc. Really, really like chocolate - put in just a cup of chocolate chips and don't worry about anything else. Totally up to you!!!