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Pumpkin ~ Chocolate Chip Muffins

This is a wonderful muffin that tastes best a day after it was baked. The flavors are more intense.
Recipe chef is Danielle Hanscom in Chestertown, Md
Recipe courtesy of Brampton Bed and Breakfast Inn
Prep Time : 15 min.
Cook Time : 20 - 25 min.
Yield : 9 large or 48 miniature muffins
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  • 1 2/3 cup unbleached flour
  • 1 cup granulated sugar
  • 1 Tbs. pumpkin pie spice
  • 1 tsp. baking soda
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 2 large eggs
  • 1 cup plain pumpkin (half of a one-pound can)
  • ½ cup unsalted butter, melted
  • ½ cup semi-sweet chocolate chips

Preheat oven to 375 degrees. Spray muffin tins with pan coating.

Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl.
Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and mix until dry ingredients are moistened. Do not over mix!

Scoop batter evenly into muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn onto a rack and cool completely. Wrap leftovers in a plastic bag. They keep nicely for 1 or 2 days.