Ingredients

The following ingredients have 4 Servings
  • 3/4 cup unsalted butter cut into pieces
  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3/4 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs lightly beaten (room temperature preferred)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 Tablespoons milk
  • 1 ⅓ cup semisweet chocolate chips (divided.)
  • coarse sugar for sprinkling (optional)

Instruction

  • Preheat oven to 350F and line a 12 count muffin tin with paper liners. Set aside.
  • Place your butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside (you want the butter to cool down to room temperature so it's not too hot before you add the eggs -- butter that is too hot could cook your eggs or melt your sugar and ruin your muffins)
  • In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
  • Return to your bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
  • Add pumpkin puree and milk and stir until completely combined.
  • Gradually stir your dry ingredients into your wet until completely combined, taking care to not overmix the batter.
  • Gently fold in 1 cup of the chocolate chips.
  • Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with the remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
  • Bake on 350 for 20-22 minutes (toothpick inserted in the center should come out mostly clean with only a few crumbs).
  • Allow muffins to cool before enjoying.