The One-Bowl Pumpkin Chocolate Muffins I Make Every Fall
Ingredients
- 14 stickounces unsalted butter
- 2/3130 cupg granulated sugar
- 2/3130 cup packedg light brown sugar
- 3 large eggs
- 1 (15-ounce) can pumpkin purée
- 1/3 cup whole milk
- 1 teaspoon vanilla bean paste
- 2240 cupsg all-purpose flour
- 1/250 cupg cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
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Instructions
- Line 16 muffin cups with liners.
- In a large bowl combine the butter, sugar, brown sugar, eggs, pumpkin, milk, and vanilla. Whisk until the sugar has dissolved, about 2 minutes.
- Set a fine mesh strainer over the bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients on top of the wet ingredients, then use a rubber spatula to fold them together until no bits of dry flour remain. Fold in the chocolate chips.
- Use a spring-loaded cookie scoop to divide the batter between the prepared muffin tin (or tins). Bake until a cake tester inserted in the middle of a muffin comes out clean, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes before enjoying.,Leftover muffins will keep at room temperature in a tightly-sealed container for up to 4 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original