Fragrant pumpkin spice muffins packed with delicious bittersweet chocolate chips. Super soft, deliciously moist, store-bought sky-high and full of pumpkin spice flavor. Perfect for fall.
Hi my sweethearts! How’s everything rolling? ^^ Have you noticed the changes in the weather? Lately, I’ve been jumping into my
boyfriend’s oversized hoodies the moment I get home. Also, I’ve been over-using my 400 mL mug: Continuously refilling it with seering hot green tea. Oh, how I love the warmth and cosiness of the place called home ♥ 🙂 Anyway, we’re halfway the week and nearing the end of fall. Before fall ends, I wanted to share today’s fall-inspired recipe: Pumpkin spice chocolate chip muffins. Warm spices, bittersweet chocolate chips and a super soft bite. These will make that hot cup of tea even better! Delicious ♥_♥
So I wrote this recipe for my father’s girlfriend. Meaning it had to be a no-butter recipe. Instead, I used vegetable oil, which makes the muffins very light and fluffy. Just like I did with these sky-high chocolate raspberry muffins and these super soft chocolate crumble muffins with a crunch. Even if you’re butter-crazy, don’t panick: these muffins are so fragrant and delicious, you won’t miss the butter. Yes, it’s that good. Furthermore, I used these chocolate chips I bought in Germany. I got these, because these chips hold their shape when baked. It might seem weird I went “all the way” to Germany to get these and that I’m so excited about them, but good chocolate chips for baking are so difficult to find over here. Actually, a lot of baking supplies are difficult to find over here (or just overpriced). You see, the baking cups are from Germany too… And again, I love these! They’re the perfect height, the paper is firm and I payed a little bit over €1 for 20 cups! What more could a girl ask for? 😉 I might have to go to Germany more often though hehe… 😉
Anyway, back to the topic. We were talking pumpkin spice chocolate chip muffins, right? I can’t even tell you how super easy this recipe is. Best part? Barely any dishes and if you don’t spill on your muffin tin, you might even be able to pop that one back in to the cupboard without washing 😛 On top of that, you’ll only need a couple of everyday ingredients. I know, the pumpkin spice sounds a bit fancy-smancy, but it’s, in fact, just a bit of cinnamon, ginger and nutmeg. Follow the recipe and you’ll have a super thick, chocolate-chip loaded, spiced muffin batter, which will result in sky-high, super fragrant and over-the-top soft muffins. Fall in a muffincup 😉 I just know you want to try this one out. Little extra surprise: the whole house will smell like it’s made of cookies (no eating the house though, okay?! ^_~)
- 385 g all-purpose flour
- 4 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp salt
- 2 eggs (L)
- 100 g brown sugar
- 80 g granulated sugar
- 240 mL buttermilk*
- 120 g vegetable oil
- 150 g chocolate chips
- Preheat the oven to 220 C and line a muffin tin with paper cups.
- In a bowl, mix the flour, baking powder, spice mix and salt. Set aside.
- In a large bowl, mix the sugar and eggs until completely combined.
- Using a whisk, mix in buttermilk and oil. Set aside.
- Take one tablespoon of the flour mixture and mix it with the chocolate chips. Set aside.
- Fold the rest of the flour mixture with the egg mixture, taking care not to overmix. The batter will be slightly lumpy.
- Fold in the chocolate chips.
- Bake the muffins 7 minutes at 220 C, turn the heat down to 190 C and bake for another 11 minutes** or until a cake-tester comes out clean.
- *Make your own buttermilk with 1 Tablespoon vinegar, add enough milk to make 240 mL, mix and set aside for 5 minutes.
- ** If you have smaller muffins (meaning, more than 12 out of 1 batch), it may take just another 8 minutes to finish baking.