SOFT AND MOIST PUMPKIN CHOCOLATE CHIP MUFFINS

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Soft, fluffy, chocolatey and spicy all in one! These pumpkin chocolate chip muffins are delectable! A definite win for every pumpkin dessert enthusiast. They are easy to make and bake quickly.

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Combining brown sugar and granulated sugar will increase the caramel flavour while also enhancing moistness. Just enough pumpkin puree( not pumpkin pie filling) is used considerably; not too much but enough to bring out the pumpkin flavour. Do not be tempted to add more pumpkin puree as this can make the muffins soggy and dense. Pumpkin spice or a combination of cinnamon, ginger, cardamom, and cloves are used to bring out the pumpkin flavour while adding a warm spicy flavour. These pumpkin chocolate chip muffins are baked in a jumbo pan, yielding 8 jumbo pumpkin chococlate chip muffins. Subsequently, you can also bake them with a cupcake baking pan which will double the amount while lessening the serving size(14 cupcake-sized muffins).

Recipe Run-Through

• Line a muffin or a cupcake baking pan with muffin liners and set it aside.
• In a bowl, mix flour, baking powder, baking soda, cinnamon, ginger, pumpkin spice and salt then set the mixture aside.
• In a separate bowl, mix sugars, oil, melted butter, and eggs and whisk for minutes until thick. Add in the pumpkin puree and mix to combine.

• Into the wet ingredients, add in the dry ingredients, then switch to a spatula and mix in a folding motion to combine. It is important not to overmix the muffin batter at this stage since overmixing will make them chewy.
• Add chocolate chips and stir to distribute throughout the batter. Let the muffin batter sit for 30 minutes at room temperature, in the meantime preheat the oven to 180C.
• Scoop the muffin batter into the prepared muffin baking pan and bake in the preheated oven bake for 7 minutes at 180C, then reduce the temperature to 170 and bake for another 10 -15 minutes until a skewer inserted comes off mostly clean( discount the chocolate streaks).
• Remove from the oven and set them aside to cool.

Notes

• The secret to light puffy muffins is in the mixing. Overmixing the cake batter overdevelops the gluten leading to tough and chewy muffins. After adding the dry ingredients to the wet, switch to a spatula and mix in a folding motion only until combined. It is okay to leave it lumpy. Then, add chocolate chips and stir to distribute through the batter.
• Muffins will be crispy on the edges due to high baking temperatures but will remain soft and light in the centre.
• Optionally top your muffins with oat, fruit or nut crumble prior to baking.