These Pecan Chocolate Chip Pumpkin Muffins are simple to make and require a special secret ingredient that is found seasonally! But don’t fret, we’ve got a backup recipe so you can make these even if you don’t have access to the secret. Bake these pumpkin muffins as a morning treat or have them with coffee as a dessert.
Heat the oven to 350 degrees F. Line cupcake pan with cupcake liners and spray them with non-stick spray.
Cream the 3/4 cup butter and 3/4 cup + 2 Tbsp sugar in a bowl until combined.
Add the 2 eggs to the butter/sugar mix and blend with a mixer until it just starts to get fluffy. Add the 2 tablespoons of oil and 1 1/4 tsp baking powder and mix until combined.
Fold in the 1 1/3 cup + 1 Tbsp Flour and the 1/2 cup + 1/3 cup of Trader Joe’s Gluten Free Pumpkin Pancake Mix. (If you don’t have access to the mix, add 4 Tbsp. pumpkin puree, 2 tsp. cinnamon, 1/2 tsp. ginger). You don’t need to add this puree and spices if you have the Pancake mix!
Add the cup of chopped pecans and cup of chocolate chips and fold into batter.
Use an ice cream scoop to fill each cupcake liner about 3/4 full. Bake for 15-20 minutes in 350 degree oven.
Bake until the muffins start to turn a golden color on top. Check the muffins with a sharp knife or toothpick. If it comes out clean, the muffins are done. Allow to cool.