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Perfect Small-Batch Pumpkin Chocolate Chip Muffins Recipe

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These small-batch pumpkin chocolate chip muffins make exactly six perfectly domed, moist, and flavorful muffins. They’re the ideal solution for when you want a homemade treat without a dozen leftovers, using simple pantry ingredients and a secret spice-blooming technique for maximum flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) vegetable oil (divided: 2 tbsp for blooming spices, 2 tbsp for batter)
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk, room temperature
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 425°F (220°C). Line 6 cups of a standard muffin pan with paper liners or grease generously.
  2. In a medium bowl, melt 2 tablespoons of the vegetable oil in the microwave for about 20 seconds. Stir in the pumpkin pie spice and let sit for 1-2 minutes to bloom the spices.
  3. Add the remaining 2 tablespoons vegetable oil, granulated sugar, and packed brown sugar to the spice mixture. Whisk vigorously for about 1 minute until it forms a thick, sandy paste.
  4. Add the pumpkin puree, egg, and milk. Whisk until completely smooth and uniform.
  5. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for about 20 seconds to aerate.
  6. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula using a cutting motion until just combined (a few streaks of flour are okay). Do not overmix.
  7. Sprinkle the chocolate chips over the batter and fold in with 3-4 strokes until evenly distributed.
  8. Divide the batter evenly among the 6 prepared muffin cups (cups will be nearly full).
  9. Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce temperature to 350°F (175°C) and bake for another 12-15 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature egg and milk. Do not overmix the batter. For taller muffins, let batter rest in the pan for 15-20 minutes before baking. Toss chocolate chips with 1 teaspoon flour to prevent sinking. Muffins taste even better on day two. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin chocolate chip muffins, small batch muffins, pumpkin muffins, fall baking, easy muffin recipe, moist pumpkin muffins

Find it online: https://tablemira.com/perfect-small-batch-pumpkin-chocolate-chip-muffins-recipe/