Pumpkin Chocolate Chip Muffins
5 Tbsp softened butter
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cup canned pumpkin
1-3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 Tbsp cocoa powder
1 tsp pumpkin pie spice
1/2 cup buttermilk or heavy cream
1/3 cup chocolate chips
Preheat oven to 350. Beat butter in large bowl with hand mixer until light & fluffy. Add sugar & brown sugar, beat well. Add eggs and vanilla; beat until well blended. Add pumpkin and beat on high speed for 30 seconds. Combine flour, salt, soda, baking powder, pumpkin pie spice & cocoa powder in separate bowl, whisk together. Add flour mixture to butter mixture alternately with buttermilk, ending with flour. Add chocolate chips to matter and mix well (coat them in a little cocoa powder to prevent them from sinking in the muffins). Pour batter evenly into greased muffin pan. Bake for about 20-25 minutes, until toothpicks comes out clean. Cool muffins in pan for 10 minutes and then remove to wire rack to cool completely.
A couple of variations:
- substitute mashed sweet potatoes for pumpkin and chopped frozen cranberries for chocolate chips and add zest of one orange for Cranberry Sweet Potato Bread. Bake for 50 minutes until a toothpick inserted comes out clean
- substitute mashed bananas for pumpkin and nuts for chocolate chips (or use chocolate chips) for Banana Nut Muffins or Banana Chocolate Chip Muffins
Linked to:
quick breads at Make-Ahead Meals
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