Tuesday, November 5, 2019

Chocolate Swirl Pumpkin Spice Muffins


This muffin... THIS muffin.

Would you believe me if I told you I had never made pumpkin muffins until last month? TRUTH.

I don't know what took me so long but these are so perfect for me. They are everything I want in a muffin, everything I want in my cozy baking, everything I need my house to smell like... These are INCREDIBLE.




The texture is so soft and perfectly moist - not pastey. They have just the right amount of spice and not too sweet at all. I love them just as they are, but chocolate chips might not be a bad idea.



I opted for a milk chocolate swirl and some roasted hazelnuts, and it was a great decision! I rarely choose milk over dark chocolate, but there are instances where it just works better. With pumpkin, milk chocolate marries so nicely. I know you will love this.


This recipe comes together in less than 10 minutes. I'm not kidding.

Whisk your dry ingredients.
Whisk your wet ingredients.
Mix them together.
Done.

They freeze beautifully too!

Happy Holidays!!




Chocolate Swirl Pumpkin Spice Muffins
makes 12 muffins

1 ¾ cups (250g) all-purpose flour
1/3 cup (65g) granulated sugar
1 tsp baking powder 
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground clove
1 cup (240ml) pure pumpkin puree
½ cup (110g) packed dark brown sugar
2 large eggs, at room temperature
2/3 cup (160ml) milk
1 tsp (5ml) pure vanilla extract
1/3 cup (75g) unsalted butter, melted
3 ½ oz (100g) milk chocolate, melted

Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt and spices until evenly blended.

In a large bowl, whisk together pumpkin puree with brown sugar until sugar is dissolved. Whisk in eggs one at a time. Whisk in milk, vanilla and melted butter. Add the flour mixture to the pumpkin mixture and stir together gently until just combined. Do not over-mix. A few small lumps are just fine.

Divide batter evenly among prepared muffin cups, filling them to the rim. Drizzle or dollop a teaspoon of melted chocolate over each cup of batter and swirl it through with a toothpick or a skewer. Bake for 20-25 minutes until golden brown and muffins spring back when pressed gently. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
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