Pumpkin Chocolate Chip Muffins
IT’S TIME!! Welcome in the pumpkin season with these mouth-watering, bakery-style pumpkin chocolate chip muffins.
Servings: 12 Muffins
Ingredients
- 1/2 cup salted butter, melted slightly
- 1 cup brown sugar
- 1 egg
- 1 cup pumpkin puree *note - this is NOT the pumpkin pie filling!
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 4 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 2 cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer or with an electric hand mixer, combine the partially melted butter and brown sugar until thoroughly combined.
- Add the egg, pumpkin puree and vanilla extract. Mix until combined.
- Add the flour, cornstarch, cinnamon, soda and salt to the bowl. Start mixing slowly.
- While the dry ingredients are being incorporated, add in the buttermilk. Mix until completely incorporated.
- Fold in the semi-sweet chocolate chips.
- Cover the bowl and let the batter rest while the oven preheats.
- Preheat the oven to 425° F.
- While the oven is preheating, add a muffin liner to every other space in your muffin pan. This will allow the muffins to be large and bakery style.
- Scoop the batter into the muffin liners, overfilling the liners purposefully. (See photo above).
- Bake at 425° F for 7 minutes and then reduce the heat to 350° F for an additional 10 minutes or until a toothpick comes out clean. (This will encourage the muffins to grow tall and have a large bakery style muffin top).
- Allow the muffins to cool on a cooling rack and enjoy!
- Store in an air tight container for up to 4 days.
Nutrition
Calories: 347kcal | Carbohydrates: 53g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 219mg | Potassium: 288mg | Fiber: 4g | Sugar: 30g | Vitamin A: 3239IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg
