Description
Chocolate chip pumpkin muffins made with real pumpkin purée, ginger oil, warm autumn spices, and milk chocolate chips, plus crunchy Demerara sugar on top.
Ingredients
225 grams all purpose flour (1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
Pinch ground cloves
110 milliliters vegetable oil (1/2 cup)
45 milliliters whole milk (3 tablespoons)
105 grams granulated sugar (1/2 cup)
105 grams dark brown sugar (1/2 cup)
2 medium eggs
1/4 teaspoon pumpkin spice flavoring or ginger oil (optional)
425 grams pumpkin purée (1 15-ounce can), not pumpkin pie filling
85 grams milk chocolate chips (1/2 cup), plus more for tops of muffins
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a 12-cup muffin tin with silicone or paper liners.
In a mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, nutmeg, and cloves.
In a separate bowl, whisk together vegetable oil, almond milk, sugars, eggs, and pumpkin pie flavoring or ginger oil.
Whisk in the pumpkin puree.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
With a flexible rubber spatula or wooden spoon, gently fold in the chocolate chips.
Spoon batter into prepared tin, dividing it equally between the cups. Top with additional chocolate chips.
Sprinkle with Demerara sugar.
Bake in preheated oven for 22-24 minutes, or until golden brown and nicely risen, muffins spring back lightly when touched, and a toothpick comes out mostly clean. Repeat with remaining batter.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Store pumpkin muffins in an airtight container at room temperature for up to three days. Leftover muffins can also be frozen.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Oven