Incredibly moist and soft Pumpkin Muffins made with homemade pumpkin puree, scented with pumpkin spice and loaded with chocolate chips!With this recipe you get Bakery-Style muffins with tall domed top: forget flat and small muffins! Follow all my steps and the tips to always get tall muffins with their beautiful mushroom shape!Thanks to pumpkin puree and vegetable oil, this muffins stay moist and soft for many days.The perfect Autumn treat that even people who don't like pumpkin, will fall in love with!
60 g(1/4 cup)milkroom temperature; you can use buttermilk instead and skip vinegar
1 tspvinegaror lemon juice
360 g(3 cups)all purpose flour
1/2 tspbaking soda
12 g(2+1/2 tsp)baking powder
pinch of salt
150 g(3/4 cups)brown sugar
2 tspcinnamon powder
1/4 tspginger powder
1/4 tspcloves powder
1/8 tspnutmeg
120 g(3/4 cup)chocolate chipsbittersweet
240 g (1 cup)pumpkin pureeI used my homemade pumpkin puree: you can use the canned one but if too thick, add a bit of water in it. If it's too watery, cook over low heat until thickened.
2eggsroom temperature
80 g(1/3 cup)vegeatble oil
40 g(3 tbsp)unsalted buttermelted
1+1/2 tspvanilla pasteor vanilla extract
Instructions
In a large pitcher mix milk+vinegar and let it rest for about 5 minutes. Skip vinegar and this step if you use buttermilk.
In a large bowl mix flour, baking powder, baking soda, brown sugar, salt, all the spices (cinnamon, ginger, cloves, nutmeg), chocolate chips and mix until well combined.
In the milk+vinegar (or buttermilk) pitcher, add pumpkin puree, eggs, vegetable oil, butter and mix until well combined.
Gradually pour the pumpkin puree mix into the flour mix: gently fold the mix with a spatula and incorporate vanilla extract too. Do NOT overmix, mix just until combined. You don't need to use a hand mixer for making muffins!
Equally divide the batter into 12 lined muffin molds: full fill the molds to get high top Bakery-Style muffins.
Place some extra chocolate chips on top.
Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes, then low the heat at 185°C-365°F and bake for 12 minutes or until a toothpick comes out clean. This double temperature baking helps your muffins top to well rise and get high dome top like Bakery Style muffins.
Cool down completely in the pan to keep the moisture inside.
Video
Notes
Store at room temperature for about 3-4 days. Store in freezer for about 3 months.