In gearing up for this Fall I've been working on some Fall Favorites. I created this one over the summer for one of the girls in my Techniques of Baking - Summer Series, who adores pumpkin. We loved the recipe! Everyone wanted to recreate the masterpiece, so here goes...
just in time to get excited for fall...
1 cup sugar (can do 1/2 c light brown sugar + 1/2 c granulated sugar)
4 oz butter, room temperature
1 TBS cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 TBS vanilla
2 TBS baking powder
1/2 cup milk
1 can (15 oz) pure pumpkin puree (fresh, strained will work as well)
2 1/2 cups flour
1 heaping cup of bittersweet chocolate chips
Preheat oven to 375 degrees F
In the bowl of a stand-up mixer, using a whisk attachment, cream together the sugar and eggs on high for ~7-10 minutes. They should be almost white in color, fluffy and double in volume. While waiting, measure out the rest of the ingredients.
Line a muffin tin or grease well.
Add the softened butter to the egg mixture and whisk on high for another minute.
Add the cinnamon, cloves, salt, vanilla and baking powder on low speed. Whisk to combine.
Then pour in the milk and the pumpkin puree. Mix until well combined.
Sift in the flour, while gently mixing until totally combined.
Fold in the chocolate chips and spoon into the muffin tin.
If desired, you can top with sanding sugar, light brown/granulated sugar and/or cinnamon.
Place in oven. Cook for 12-20 minutes, depending on the size of the muffins, or until a toothpick comes out clean. Enjoy!