Loaded moist pumpkin muffins are perfect for a fall weather treat. A great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, spices, and more!
It’s time for everything pumpkin, and these pumpkin muffins won’t disappoint. They’re loaded with dark chocolate chips, plenty of pumpkin spice flavor and nuts.
I’ve been making muffins for a long time now but I was looking for a new recipe with pumpkin. I had a can of pumpkin in my pantry that I needed to use, so I grabbed a stand by muffin recipe I use often and played around with it until I came up with this really hardy pumpkin muffin.
This recipe normally makes 20 regular size muffins. After the muffins have cooled off, I will leave them in the muffin pans and put them in the freezer overnight. I will then put the frozen muffins in a reusable gallon-size plastic bag. If you have never used reusable PBA free bags before, they are a must. They have saved me a ton of money from not using as many throwaway seal bags.
The 2 muffin pans I use came from my grandmother’s home. I love them. They are old and crusty but they still bake up so nicely.
When it comes to baking time, the original recipe calls for 22-23 minutes, but 18 minutes is perfect in my oven. To check to see if they are done baking, just touch the top of one muffin and if it’s not soft, then they are done. Don’t overcook them.
If you are looking to make your own Pumpkin Spice, check out my post on how I do it with only 4 ingredients.
Loaded Pumpkin Muffins
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp Pumpkin Spice
- 1 cup Pure Pumpkin
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup melted butter
- 1 cup dark chocolate chips
- 1 cup chopped walnuts or pecans
- Preheat oven to 375 degrees. Line a muffin tin with muffin liners.
- In a large bowl, mix the 1st 8 ingredients and stir together until just mixed.
- Fold in the rest of the ingredients. The mixture will be thick.
- Using a small cookie scoop, place two scoops in each muffin liner. I then sprinkle some granulated sugar on top of the muffin mixture.
- Bake for 22-23 minutes. Be careful and don't overcook these. For my oven, the exact time is 18 minutes.
- Take the pans out and let cool before serving.
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I’m just a country girl loving my geeky life with my wonderful husband, always taking pictures, getting my hands dirty in the garden, being crafty, exploring with travels and enjoying all this on a budget. But above all, living my faith as a child of God!