Pumpkin Spice Muffins With Chocolate are moist, soft, chewy, and absolutely incredible pumpkin muffins. I swear this is the easiest recipe for pumpkin spice muffins (at least at my house). I added a handful of chocolate chips to make them sweeter but I would gladly go for plain pumpkin spice muffins. Incredible!
ingredients:
- 370 g pumpkin puree room temp
- 90 g melted butter
- 50 g sour cream room temp
- 40 ml oil
- 250 g brown sugar
- 2 eggs room temp
- 1 tsp vanilla extract
- 1 tsp caramel syrup
- 280 g cake flour
- 1 tsp ginger powder
- 2 tsp cinnamon
- ¾ tsp nutmeg powder
- ½ tsp cardamom
- ¼ tsp badian powder
- 12 g baking powder
- a pinch of salt
- 200 g chocolate
Pumpkin spice muffins are heaven in the paper cup. I just love pumpkin desserts. I know TikTok used to be obsessed with muffins in every shape, form, and flavor a few months ago. So I told myself – why not a pumpkin muffin recipe? I’ve never eaten a pumpkin muffin before in my life – better said – in Slovakia, we are now getting obsessed with pumpkins in general. (Or for the last 2-3 years.)
Here’s what I mean.
Pumpkin pop culture came here with pumpkin spice latte. Pumpkin spice latte came here just a few years ago. Till then, we were just making pumpkin soup, pumpkin sauce, baked pumpkin, etc. No desserts at all. At least people around me have never made any pumpkin dessert. Or they were not into it.
I tried Lemon Poppy Seed Muffins this summer and they are stunning. Beautiful shape, sour flavor, but very very soft. So if you are in the mood for chunky muffins – be my guest.
How to make Pumpkin Spice Muffins With Chocolate:
Preheat the oven to 210°C. Prepare a baking sheet for muffins.
Prepare a bowl – add eggs, caramel syrup, vanilla extract, melted butter, and brown sugar. Whisk with an egg whisker until fully combined for 2-3 minutes.
Add pumpkin puree, and sour cream and mix again. Do not over-mix! Just until everything is well mixed.
Then add flour, a pinch of salt, baking powder, and spices. Whisk with an egg whisker until flour disappears – again, do not over-mix! Add a handful of chocolate chips (or more) and fold in.
If you want good-looking muffins, pour till ¾ paper muffin cup is full. For big and chunky muffins (mushroom shape) pour until the top. I added more chocolate on top. Bake for 5 minutes. Then decrease the temperature to 180° and bake for another 10 minutes or until the toothpick comes out clean.
Take the muffins out of the oven and let cool on the baking tray for 5 minutes. Then take them out of the oven, and let them cool completely.
But how do we make perfect pumpkin spice muffins? Here’s how:
Fresh pumpkin puree – you can buy a pumpkin puree but what I like doing is buying a fresh pumpkin. For this recipe, I used Hokkaido pumpkin. I cut a pumpkin into smaller pieces and then I peel them. I put them into a pot with boiling water and boil them until they are soft. Put a lid on and boil for 15-20 minutes. I get rid of the water and I let them cool to room temperature. I take a potato masher and mash the pumpkin.
Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and have a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.
Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you just need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.
Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes . Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.
Use paper cups – I think it’s the best way how to bake and move pumpkin spice muffins around. It is not messy and it’s also more hygienic.
If you decide to make these pumpkin spice muffins with chocolate at your house, please send me a picture or tag me on Instagram. I would love to invite you to follow me on Pinterest.
Pumpkin Spice Muffins With Chocolate
Ingredients
- 370 g pumpkin puree room temp
- 90 g melted butter
- 50 g sour cream room temp
- 40 ml oil
- 250 g brown sugar
- 2 eggs room temp
- 1 tsp vanilla extract
- 1 tsp caramel syrup
- 280 g cake flour
- 1 tsp ginger powder
- 2 tsp cinnamon
- ¾ tsp nutmeg powder
- ½ tsp cardamom
- ¼ tsp badian powder
- 12 g baking powder
- a pinch of salt
- 200 g chocolate
Instructions
- Preheat the oven to 210°C. Prepare a baking sheet for muffins.
- Prepare a bowl – add eggs, caramel syrup, vanilla extract, melted butter, and brown sugar. Whisk with an egg whisker until fully combined for 2-3 minutes.
- Add pumpkin puree, and sour cream and mix again. Do not over-mix! Just until everything is well mixed.
- Then add flour, a pinch of salt, baking powder, and spices. Whisk with an egg whisker until flour disappears – again, do not over-mix! Add a handful of chocolate chips (or more) and fold in.
- If you want good-looking muffins, pour till ¾ paper muffin cup is full. For big and chunky muffins (mushroom shape) pour until the top. I added more chocolate on top. Bake for 5 minutes. Then decrease the temperature to 180° and bake for another 10 minutes or until the toothpick comes out clean.
- Take the muffins out of the oven and let cool on the baking tray for 5 minutes. Then take them out of the oven, and let them cool completely.
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