This pumpkin chocolate chip muffin is a creative recipe that you will not regret. It combines the velvety tastes of pumpkin and chocolate, creating one unbelievable dessert experience inside your mouth. Try making this and neither you nor your guests will be disappointed. Now, I can’t put my finger on it but there is just something so much better about the muffins than just the regular old chocolate chip kind.
I really think it’s the texture! It’s creamy enough to be made into dessert fillings and the most delicious pumpkin soup, and it’s compact enough to be added to stews. It just blends well with any ingredient and it’s what makes it versatile.
Ingredients
1½ cups Gold Medal all-purpose flour
½ cup Hershey’s unsweetened cocoa powder
1½ teaspoons Clabber Girl baking powder
½ teaspoon Morton salt
1 cup Libby’s pumpkin puree
1½ cups Domino light or dark brown sugar
2 Eggland’s eggs
1½ teaspoons McCormick vanilla extract
1 cup Borden buttermilk
½ cup Hershey’s chocolate chips
Instructions
Preheat oven to 375º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, cocoa powder, baking powder, and salt into a large bowl. Set aside.
Cream together pumpkin puree and brown sugar until light and fluffy, about 3 minutes. Add in eggs, being sure to incorporate well. Add flour mixture about ½ cup at a time, stirring to combine. Add vanilla extract and buttermilk. Fold in chocolate chips.
Spoon muffin batter into prepared muffins tins, filling about ¾ full. Place in preheated oven and bake until the light spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.
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Quick Tip: Add a dollop of whipped cream on top for that extra rich taste.
