pumpkin chocolate chip muffins
Breakfast, brunch, snack, or midnight nibble...sooner or later, pumpkin's gonna cut you down.
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 can pumpkin puree (not pumpkin pie filling)
- 1/4 cup buttermilk, at room temperature
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp kosher salt
- 1 1/4 cup dark chocolate chips, plus more for topping
Instructions
- In a large bowl, beat the oil and sugars until combined. Whip in the eggs, one at a time, then the vanilla and pumpkin. Beat in the buttermilk until smooth.
- Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Stir until just combined. With a spatula, fold in the chocolate chips.
- Cover the bowl with plastic wrap and let rest 30 minutes, or up to overnight in the fridge.
- When ready to bake, preheat oven to 350 degrees. Line a 12-slot muffin tin with parchment or paper liners. You may need to line 2-3 slots in another muffin tin as well. Scoop the batter into each tin, filling all the way to the top of the parchment. Sprinkle on a few additional chocolate chips.
- Bake for 25-30 minutes until the centers are set, domed, and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pans, then remove the muffins to a wire rack. Serve warm, or let cool completely, cover, and store at room temperature for up to 5 days and the fridge for up to a week.