Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks
Serves 1235 mins prep45 mins cook
Easy pumpkin muffins are loaded with pumpkin flavor, 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 those muffin cups. Truly a great recipe!
0 servings
What you need
Instructions
Preheat the oven to 400 degrees (F). Line a 12-cup muffin pan with paper liners. Set aside until needed. In a large bowl, whisk the eggs until well combined. Then whisk in the brown sugar, pumpkin puree, molasses, vanilla, oil, and milk, mixing until well combined. In a medium bowl, whisk together all-purpose, baking powder, pumpkin pie spice, cinnamon, ginger, and salt. Using a rubber spatula, fold in the flour mixture, mixing just until combined. Fold in the pecans and chocolate chunks. Do not over mix here. Divide the batter evenly among the prepared paper liners, filling them all the way up to the top (the batter will go over the liner, that's ok). If you'd like to press a few pecans on top of each muffin, do so now. Bake for 22 to 24 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool in the muffin tin, placed on a wire cooling rack for 15 minutes. Then remove muffins from the pan and enjoy warm or transfer to the cooling rack to cool completely.View original recipe