Is there any flavor more associated with fall than pumpkin? Apple, salted caramel, sweet potatoes- none of those seem nearly as symbolic as pumpkin (or pumpkin spice lattes). So, since we are quickly going into fall, pumpkin recipes were on the baking agenda. Spiced pumpkin muffins, to be exact. And since few things can’t be improved with chocolate, I threw in a cup of chocolate chips. I know, who would have thought pumpkin and chocolate was such a good combination? Speaking of the pumpkin, there is a whopping 1 and 1/3 cups in these muffins, making them super moist.
Servings: 12 standard muffins
1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg 2 teaspoons baking powder
6 tablespoons salted butter, softened
1 and 1/3 cups brown sugar
1 and 1/3 cups canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract or vanilla bean paste
Preheat oven to 350° F. Line a standard muffin pan with 12 liners. Set aside
Whisk the flour, baking powder, cinnamon, ginger, nutmeg, and baking powder together in a medium bowl. Set aside.
Whip the butter and brown sugar together in an electric hand or stand mixer on medium speed until it has all come together and is creamy in appearance. Add the eggs one at a time, scraping down the bowl after each addition. Add the canned pumpkin and vanilla, and beat until combined.
With the mixer on low speed, add the dry ingredients to the wet ingredients and mix just until combined.
Divide the batter among the liners, then bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool for 15 minutes, then transfer them to a wire rack to finish cooling completely. Store leftovers in an airtight container for up to 5 days.
Recipe source: The Kitchn’s How To Make Perfect Pumpkin Muffins
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