Recipe: The Best Pumpkin Chocolate Chip Muffins
Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins
Recipe Yield: 14-16 muffins Recipe by: RosemaryWhisk.com
With fall in full swing, the only thing missing is a perfectly moist and tender Pumpkin Muffin studded with rich dark chocolate. Never fear, this recipe is the missing piece!
Recipe and Photos Courtesy of Hannah Councilman at RosemaryWhisk.com
Ingredients:
1 ¾ cup (219g) all purpose flour *
1 teaspoon baking soda
1 ½ teaspoons pumpkin pie spice
½ teaspoons ground cinnamon
¼ teaspoon ground ginger
½ teaspoon kosher salt
½ cup (120 mL) avocado oil, olive oil, or melted coconut oil
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
1 ½ cups (340g) canned pumpkin puree (not pie filling)
2 eggs, room temperature
1 teaspoon vanilla extract
¼ cup (60 mL) milk (regular or nondairy)
¾ cup 70% Classic Dark Chocolate
Turbinado sugar, for topping, optional
Instructions:
Preheat oven to 425°F. Line a muffin tin with cupcake liners or spray with nonstick spray.
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, ginger, and salt. Set aside.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla, and milk until combined. Pour the wet ingredients into the dry and stir everything together until just combined. Fold in the 70% Classic Dark Chocolate. (If making gluten free muffins, let the batter sit for 10 minutes to allow the flour/starches to hydrate and prevent the muffins from being grainy.)
Scoop the batter into the prepared muffin tin, filling them almost to the top. Sprinkle with turbinado sugar and more baking chocolate pieces, if desired.
Bake for 5 minutes at 425°F. Keeping the muffins in the oven, reduce the oven temperature to 350°F, and bake for an additional 15-17 minutes, or until a toothpick comes out clean when inserted. Allow muffins to cool in the pan for 5 minutes before removing and enjoying. Store any leftovers in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Notes:
Gluten Free Muffins: Simply use 1 ¾ cups (234g) gluten free flour blend (without xanthan gum) plus ¾ teaspoon xanthan gum. Be sure to let the batter rest for 10 minutes before baking to allow the starches and flours to hydrate. This keeps the muffins from being grainy.
We recommend using our 70% Classic Dark Chocolate but feel free to use your favorite Single Origin Bar or even a Dark Milk Bar.
Recipe adapted from and with thanks to Sally’s Baking Recipes.
Recipe and Photos Courtesy of Hannah Councilman at RosemaryWhisk.com (@RosemaryWhisk)