These Pumpkin, Date & Chocolate Chip Muffins are an all around fall favorite here at my house! We make these every year and have been for dearly a decade. The small little muffin book they are inspired from my mom gave to me when I was in college many years ago. It was one of the first baking recipes I ever learned alongside a loaf of banana bread. The classics. If you are not really into making a full pumpkin pie this year but want a yummy pumpkin treat with your coffee this Thanksgiving. This may be the perfect recipe for you!
It has been some time since I wrote a blog post. Blogging feels like a dying art form in our culture where people do not stop to read anything any more. The chances you scroll past all of this and go straight to the recipe are pretty high. Our attention spans are not what they use to be unfortunately, plus we are just bombarded with content and are quite overwhelmed with consuming media and information. Most of us don’t even stop to simply bake muffins any more and just pick them up at the coffee shop. Nothing against that my friend – I do it too! But honestly, if you are reading this… you are probably not like most people. You are reading a freakin’ blog post! I love that for you. My assumption then is that you most likely are the type of person that likes to mindfully take their time in the kitchen baking muffins during Thanksgiving week… because we can’t forget about breakfast too!
This recipe is quite simple and easy to make the hardest and most time consuming step is pitting and chopping the dates. Which you can totally skip and not add dates and opt for a nut alternative like pecan or walnut. When I use to eat almonds, I’ve also topped them with sliced almonds or rolled oats. A fun little topping to add some contrast to the muffins.
I’ve made these muffins during Halloween for a treat for the kids, during Thanksgiving week to help give me energy for cooking a big meal in the morning with a cup of coffee or just any time during the fall. My children love these muffins and the best part is that I use date sugar to sweeten them and not cane sugar. I hope you love them as much as my family does! They are very adaptable too if you want to change the mix-ins or sweetener.
Pumpkin, Date & Chocolate Chip Muffins
Ingredients
- 2 1/3 cup all-purpose flour I prefer organic
- 1 1/4 cup date sugar
- 2 tbsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 4 large pasture raised eggs
- 2 cups pumpkin puree about 1 can or make your own
- 1 cup butter, melted about 2 sticks
- 1 cup unsweetened dark chocolate chips
- 1 cup dates, pitted and chopped
Instructions
- Heat your oven to 350 degrees F. Grease your silicon muffin tin with butter or add your baking cups to your muffin tin. You're making about 24 regular muffins or a lot of mini muffins.
- Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
- Add eggs into another bowl with your pumpkin puree and butter. Whisk ingredients together until well blended. Add your chocolate chips and dates to the wet ingredients and gentle mix with a spatula.
- Add your wet ingredients to the dry ingredients and fold in with your spatula. Mix well so your mix-ins are evenly distributed.
- Scoop batter evenly into your muffin baking cups. Bake for 20 – 25 minutes or until puffed and springing to the touch and the center comes out clean with a toothpick. Turn out onto a cooling rack. Best within 1-2 days and served warm with butter. These muffins also freeze well after they cool fully. Enjoy!
