Bakery-Type Pumpkin Muffins with Pecans and Chocolate Chunks

September 17, 2022

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Straightforward pumpkin muffins are loaded with pumpkin taste, plus crunchy pecans and gooey chocolate chunks! The sky-high muffin tops are achieved by overfilling the muffin pan with batter, so don’t skimp when filling these muffin cups. Really an incredible recipe!

Pumpkin Muffins

These are my favourite pumpkin muffins. Like, ever! Which is a daring assertion contemplating I’ve a whole lot of pumpkin muffin recipes in my life that I like. However these are simply particular!

Why? Properly initially, they’re HUGE! I don’t find out about you, however after I’m making muffins, I need huge boys. And that’s simply what these are! They’re bakery-style and have HUGE muffin tops. Secondly, they’re full of pumpkin taste due to pumpkin puree, pumpkin pie spice, plus extra spices and molasses! Brown sugar and loads of vanilla helps, too.

And at last, they’re loaded with gooey chocolate chunks and tons of pecans. Ugh! The feel is simply divine. When you’re a extra is extra particular person, you’re going to like the whole lot occurring in these pumpkin muffins. However should you’re not, be at liberty to omit the chocolate chips and pecans. Or scale back the quantities referred to as for.

Pumpkin Muffin Elements

Eggs: You’ll want 3 massive ones! You should definitely carry them to room temperature earlier than you intend on baking.
Brown Sugar: I choose mild brown sugar, however darkish will work positive, too. I don’t recommend subbing granulated sugar right here. But when it’s good to sub like a 1/4 cup since you run out of brown sugar, that needs to be positive. Far more and also you’ll free a whole lot of taste.
Pumpkin Puree: This isn’t the identical as pumpkin pie combine! You should definitely use pure pumpkin puree. Home made will work, however canned works finest as a result of the moisture ranges are constant. When you use do-it-yourself pumpkin puree and it’s very watery, I recommend dabbing a few of the extra moisture out earlier than use.
Molasses: Search for the common selection, not blackstrap or sturdy, that are too robust in taste for this recipe.
Vanilla Extract: Pure vanilla works finest! As at all times, I recommend avoiding imitation vanilla. However a bourbon vanilla extract can be scrumptious in these pumpkin muffins!
Oil: The world is your oyster in the case of what sort of oil to make use of. Canola or vegetable oil work nice and don’t add any taste. However refined coconut oil and unrefined (should you just like the delicate coconut taste) each work as properly. Simply make sure to soften them first. You possibly can even use a really gentle olive oil should you don’t thoughts the flavour it provides.
Milk: Complete milk (aka full-fat) works finest right here. However Thai model coconut milk will work should you’re on the lookout for a dairy free choice. I don’t recommend almond milk, which doesn’t have sufficient fats content material.
Flour: All-purpose flour works finest. You possibly can in all probability get away with swapping out 1/2 cups to three/4 cup of all-purpose flour for wheat flour, however the muffins will certainly have a unique style and texture. I don’t recommend altering the flour combination for finest outcomes.
Baking Powder: Sure, 1 and 1/2 TABLESPOONS. That’s what provides these muffins their elevate and jumbo muffin tops.
Spices: Along with pumpkin pie spice, this recipe requires cinnamon, ginger, and allspice. When you don’t have these particular person spices, add an additional teaspoon and 1/2 of pumpkin spice.
Pecans: I prefer to frivolously toast them on the stovetop earlier than use, to actually improve their taste. However be at liberty to roast them or toast them nonetheless you favor to take action. Not a pecan fan? Be at liberty to make use of walnuts as an alternative, or omit fully for a nut free recipe.
Chocolate: I like utilizing semi-sweet chocolate right here, however darkish chocolate, milk chocolate, and even white chocolate all will work. And naturally, you need to use chocolate chips as an alternative of chocolate chunks, if desired.

Let’s Bake Pumpkin Muffins

Preheat the oven to 400 levels (F). Don’t skimp on the warmth right here! That’s partly what provides our muffins their rise!
Line a 12-cup muffin pan with cupcake liners. If you wish to make mini muffins, you possibly can grease a 24 cavity mini muffin pan. You may even get 36 mini muffins. You should definitely scale back the baking time! They’ll in all probability bake in about 14 minutes, however you’ll know for positive they’re achieved when a toothpick inserted within the middle comes out clear.
Whisk collectively the flour, spices, and baking soda. In a separate bowl whisk up the brown sugar and liquid elements.
Fold within the dry flour combination into the liquid combination. DO NOT OVER MIX HERE! Toss within the pecans and chocolate chunks and blend simply till mixed.
Divide the batter evenly among the many ready muffin pan. You’re going to fill all of them the way in which as much as the highest, and the batter will go over the paper liner: that’s okay!!!
Need to press some pecans or chocolate chunks on prime? Go for it!!!
Time to bake! My muffins are often achieved at precisely 24 minutes, however yours might be achieved at 20 or 22 minutes, so hold a watch. Once more, you’ll know they’re achieved when a toothpick inserted within the middle of a muffin comes out clear.
Let the muffins cool within the pan for quarter-hour, then take pleasure in heat, or cool fully on a wire cooling rack.

Can I Freeze these muffins?

Sure!!! These muffins freeze nice. Merely wrap every muffin in plastic wrap, then place them in a freezer secure ziplock bag and freeze for as much as 2 months. Thaw within the fridge or on the counter till delicate sufficient to eat. Or pop them within the oven (unwrapped) for 10 minutes or so. I often set the oven at 300 levels (F) when thawing in order that they don’t dry out.

You possibly can soar to the recipe under!

Extra Pumpkin Muffin Recipes: