Pumpkin Chocolate Chip Muffins

January is the month when many thin-blooded Myrtle Beachians realize what a blessing the other ten months out of the year are, as they are much warmer. 

On those days when the wind blows with extra fierceness off the water, it’s time to get cozy in the kitchen. This aromatic recipe will leave you feeling content at home this month. 

Pumpkin muffins make a tasty breakfast treat along with eggs and bacon, as well as a companionable accompaniment to an afternoon cup of coffee or tea. Opt for some hot cocoa instead, and the experience becomes positively decadent. 

These muffins will inspire you to curl up with your favorite furry friend for some quality time, or hunker down with the book you’ve been meaning to read or a binge-worthy TV series. And don’t forget the butter. . .


1 cup sugar

¼ melted butter

2 eggs

¾ cup canned pumpkin

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp ground cloves

½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground ginger

½ tsp salt

½ dark chocolate chips or chunks

1/2 cup chopped walnuts (optional)


Oven 400 degrees

Generously grease a 12-cup muffin tin, or line with liners. 

Mix sugar, butter, eggs and pumpkin together in a bowl. Sift together the remainder of the ingredients except the chocolate and nuts. Stir the mixtures together gently just until incorporated. Do not overmix. Fold in the chocolate and nuts, if using. 

Scoop the batter into the muffin tin, and bake until a toothpick or cake tester comes out clean, about 15-20 minutes. 

Allow muffins to cool before removing from the pan. Best served warm and with honey.

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