Pumpkin Muffins
Ingredients
- 1 cup butter room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp salt
- 1 tsp vanilla
- 1/8 tsp ginger
- 1/8 tsp cloves
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 eggs
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 3 cups flour
- ¼ cup buttermilk
- 2 cups pumpkin puree
- 2 cups semi sweet chocolate chips
Instructions
- Cream together the butter, sugars, salt, vanilla, and spices. Mix until light in color and fluffy in texture. Add the eggs, one at a time, mixing until fully incorporated.
- Sift together the baking soda, baking powder, and flour.
- Add the flour and liquid ingredients alternatively as follows: Add about one-third of the flour mixture to the batter and mix just until barely combined. Add all of the buttermilk and mix just until combined. Add another third of the flour, again mixing just until combined. Add half of the pumpkin just until mixed in. Add the remaining third of flour until combined and add the rest of the pumpkin. Do NOT over-mix or your muffins will be tough in texture.
- Fold in the chocolate chips.
- Using an easy release ice cream scoop, portion out the batter into lined muffin tins. Bake at 350°F for about 18-20 minutes, or until the center of the muffin springs back when lightly touched, or when an inserted toothpick comes out clean.
Notes
When making cakes, muffins, or quick breads, mixing technique is the key to a tender and fluffy product. Mixing the butter and sugars for a long time is a good thing, while over mixing the flour can be detrimental.