Pumpkin Chocolate Chip Muffins

1 1/2 c. AP flour

1 c. sugar
2 t. cinnamon
1 t. ginger
1/4 t. cloves
1/4 t. nutmeg
(or replace spices with one heaping T pumpkin pie spice)
1/4 t. baking powder
1 t. baking soda
1 t. salt
1/3 c. buttermilk
1 T. vanilla
1/3 c. brown sugar
2 eggs
1/2 c. oil
1 c. pumpkin puree

1 T. cocoa powder
1 c. chocolate chips (opt.)

Combine flour, granulated sugar, spices, baking powder, baking soda and salt.

In a separate bowl combine buttermilk, vanilla, brown sugar, eggs and pumpkin.

Fold the wet into the dry and gently fold until smooth. Stir the cocoa powder into 3/4 c batter.

Scoop batter into a lined twelve cupcake pan. Spoon the cocoa batter on top of the pumpkin batter. With a toothpick, pull the chocolate batter out to marble it. Sprinkle the chocolate chips on top. Bake for 30-40 minutes or until a toothpick comes out clean in a 350 degree oven.

*This recipe makes an excellent pumpkin cupcake, just omit the cocoa and chocolate chips. Great frosted with cream cheese frosting.

Cream cheese frosting:

Whip together:
8 oz. room temperature cream cheese
4 oz. room temperature butter
2 t. vanilla
about 3/4 c. powder sugar


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