Name: Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Ingredients: Signature Reserve Dark Chocolate, Extra, 61% Cacao, Chunks; Pecan Nation Pecans, Cinnamon; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Betty Crocker Gingerbread Cake and Cookie Mix; O Organics Pumpkin Pie Spice, Organic; Argo Baking Powder, Double Acting; Gold Medal All Purpose Flour with Resealable Bag; Lucerne Milk, Low Fat, Very Berry Strawberry; O Organics Canola Oil, Organic, Expeller Pressed; Signature Select Vanilla Extract Pure; SIGNATURE SELECTS Molasses, Original, Unsulphured; SIGNATURE SELECTS Pumpkin, 100% Pure; Imperial Sugar Light Brown Sugar; Open Nature Eggs Brown Free Range Large

Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed. 
In a large bowl, whisk the eggs until well combined. Then whisk in the brown sugar, pumpkin puree, molasses, vanilla, oil, and milk, mixing until well combined. 
In a medium bowl, whisk together all-purpose, baking powder, pumpkin pie spice, cinnamon, ginger, and salt.
Using a rubber spatula, fold in the flour mixture, mixing just until combined.
Fold in the pecans and chocolate chunks. Do not over mix here. 

Divide the batter evenly among the prepared paper liners, filling them all the way up to the top (the batter will go over the liner, that's ok). If you'd like to press a few pecans on top of each muffin, do so now.

Bake for 22 to 24 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. 
Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.

Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks

Serves 12

35 mins prep

45 mins cook

80 mins total

What you need

How to make