Servings 14 muffins
Ingredients
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup canned pumpkin
- 1/3 cup water
- 1 1/4 cups chocolate chips
Instructions
- Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
- Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
Notes
- Room temperature butter is easy to cream, which adds in air and helps to make sure the muffins aren’t dense. You’ll know your butter is at room temperature when you can easily indent it with your finger.
- I don’t recommend cracking your eggs directly into the stand mixer’s bowl. Instead, crack them into a separate bowl. This makes sure no bits of shell end up in your muffins and that the eggs are properly incorporated into the batter since you’ll be adding them one at a time.
- A portion scoop is an easy way to evenly divide the batter between the muffin tins.
- If you don’t own a stand mixer, you can use a hand mixer to make this recipe. Make sure to still cream the butter and sugar together until it’s light and fluffy (it may take longer with a hand mixer). By skipping foil liners and baking the muffins right in the tin, you’ll get better browning all around the sides, which means more flavor.
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