Description
Soft, tender muffins bursting with pumpkin warmth and pockets of gooey chocolate, their cinnamon-nutmeg aroma wafting through the air. Each bite offers moist crumb and sweet spice, perfect for chilly mornings.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, beating well after each, then stir in pumpkin puree, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Gently fold in chocolate chips without overmixing the batter.
- Divide batter evenly among muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moist muffins store leftovers in an airtight container at room temperature for up to three days.
- To make dairy-free, substitute plant-based milk and vegan butter, and replace eggs with flax eggs.
- Do not overmix the batter to keep muffins tender and light.
- Muffins freeze well for up to three months; thaw at room temperature before serving.