Course Appetizer, Breakfast, Dessert, Main Course, Side Dish, Snack
3/4cupunsalted butter cut into pieces
1 1/4cupsall-purpose flour
2large eggs lightly beatenroom temperature preferred
1 1/2teaspoonvanilla extract
1 ⅓cupsemisweet chocolate chipsdivided.
coarse sugar for sprinklingoptional
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 remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.
Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
Allow to muffins to cool before enjoying.
Updated on October 1, 2019Original Post on September 27, 2017