Whip up a batch of Pumpkin-Chocolate Chip Muffins to have on-hand for a fast, breakfast-on-the-go. Pumpkin puree and seeds provide seasonal flavor with added sweetness from chocolate chips.
I don't understand how people can critique a recipe when they completely change it. Baking is a science. You can't just add more of this or that and expect it to work out. Not helpful.
I used a whole can of pumpkin puree (seriously, who writes a recipe for just a cup when the can has more) and then increased other ingredients to compensate. Like the other reviewer, used ground ginger instead of crystalized, as well as greek yogurt (adding a little extra sugar to compensate). The flavor was pretty neutral, would not have been anything special (not very pumpkin-ish) without the choc chips.
This is an easy recipe and quick to prepare. I did not have crystallized ginger so I substituted it with 1/2 teaspoon ground ginger, and the muffins turned out just fine. The pumpkin seeds on the top offset the richness of the chocolate chips nicely!
