I originally posted this at The Idea Room Fall Festival a few weeks ago, see the link on my sidebar for her entire series of fall fun!
Let me start by saying these moist pumpkin muffins are delicious without anything inside. I just wanted to get creative and add 2 of my favorite cookie ingredients: craisins and chocolate chips. Strangely, I don’t like raisins a lot, but I LOVE craisins! When I first was introduced to these muffins 5 years ago, I couldn’t believe the deliciousness.
I just love a picture of orange batter…
I decided to make a batch of mini muffins (24) as well as standard size muffins (12) and then had enough for a mini loaf, too!My girls helped me, and I had them place craisins on top so they would show through the cooked muffin nicely.I like to be able to see the texture.
Oh my goodness, they turned out so delicious! I didn’t realize the most delectable pumpkin muffin could get any better!
Can you see the shiny moistness oozing out of these pictures? Heaven, I tell ya.
Moist Pumpkin Muffins with Craisins & Chocolate Chips
1 1/4 cup oil
1 can pumpkin
2 cups flour
2 cups sugar
2 small pkg. vanilla pudding powder
1 Tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
Fold in 1/2 cup chocolate chips (or more) 1/2 cup craisins (or more)
Bake at 325 degrees, muffins for 20 minutes, full loaf 1 hour. Oven temperatures may vary, stick a toothpick in the center to check for gooey-ness.
They were fantastic right out of the oven, but I prefer my baked goods chilled, so I pop them in the fridge and fully enjoy the texture of the craisins and chocolate chips. I promise, you can’t go wrong with these babies, definitely a crowd pleaser! I’d love to hear if you make them;)
If you love this recipe, you’ll also love my Triple Berry White Chocolate Chip Banana Bread!