Pumpkin Chocolate Chip Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups (254 grams) all-purpose flour
02 -
3/4 cup (150 grams) dark brown sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon fine salt
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
3/4 cup buttermilk, at room temperature
09 -
6 tablespoons (85 grams) unsalted butter, melted and cooled
10 -
1 large egg, at room temperature
11 -
1 cup (244 grams) pure pumpkin puree
12 -
1 teaspoon vanilla extract
→ Additional Ingredients
13 -
1 cup (170 grams) semisweet chocolate chips
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, cloves, nutmeg, and salt.
03 -
In a medium bowl, whisk together the buttermilk, melted butter, egg, pumpkin puree, and vanilla extract.
04 -
Pour the wet ingredients into the bowl with the dry ingredients and stir using a rubber spatula until just combined. Gently fold in the chocolate chips, taking care not to overmix.
05 -
Evenly divide the batter among the muffin tin cups.
06 -
Bake the muffins until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
07 -
Let the muffins cool until barely warm. Serve immediately or store in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 15 seconds, if desired. Muffins can also be frozen in an airtight container for up to 3 months.
# Notes:
01 -
For best results, use fresh spices to enhance flavors. Avoid buttermilk substitutes. If unavailable, substitute with whole milk but note a change in flavor.