"Pumpkin and semi-sweet chocolate chips in a soft and cakey muffin, full of fall spices and sprinkled with cinnamon sugar."
Pumpkin Chocolate Chip Muffins
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 28mins
Serves or Makes: 12
Recipe Card
ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- 1/4 teaspoon coarse Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup semi-sweet mini chocolate chips
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Method
Step 1
Preheat the oven to 350 and line a standard-sized muffin pan with 12 paper liners.
Step 2
In a large bowl, whisk together the pumpkin, sugar, brown sugar, vegetable oil, milk, eggs and vanilla until smooth. In a separate bowl, sift together the flour, corn starch, baking soda, salt and spices. Add the dry ingredients to the wet, whisking just until moistened. Fold in the chocolate chips.
Step 3
Divide the batter between the muffin cups; they will be very full. In a small bowl, combine the 2 tablespoons sugar with 1 teaspoon cinnamon, and sprinkle the top of the batter with the cinnamon/sugar mixture.
Step 4
Bake for approximately 25-28 minutes, until a toothpick comes out clean. Cool in the pan for five minutes, then gently remove the muffins to cool on a wire rack for 15 minutes before serving.