Chocolate Chip Pumpkin Maple Muffins

Ever since being inspired by Alison’s recipe that she shares on the New York Times, no other pumpkin muffin will do. Often times, I pour the batter into a large loaf pan and make pumpkin bread out of it, which will take around one hour’s time to bake. The maple syrup and browned butter yield an incredible moistness and give it so much flavor, and the spice combination is just right.

Chocolate Chip Pumpkin Maple Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Adapted from Alison Roman
Ever since being inspired by Alison's recipe that she shares on the New York Times, no other pumpkin muffin will do. Often times, I pour the batter into a large loaf pan and make pumpkin bread out of it, which will take around one hour's time to bake. The maple syrup and browned butter yield an incredible moistness and give it so much flavor, and the spice combination is just right.
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Servings 18 muffins

Ingredients
 

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (140 grams) whole wheat flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup (200 grams) light brown sugar
  • 2/3 cup maple syrup
  • 3 large eggs
  • 15- ounce can pumpkin puree, not pumpkin pie filling
  • ¾ cup mini chocolate chips

Instructions
 

  • Preheat your oven to 350 F. Line two 12-cup standard muffin trays with paper liners and set aside.
  • In a small bowl, combine the dry ingredients (flours, baking powder and soda, salt and spices). Set aside.
  • Next, brown the butter. In a small saucepan, melt the butter over medium heat. Stir frequently, and let it cook and bubble until the milk solids turn brown. It should take around 5 minutes. Pour the butter into a large heat-proof mixing bowl. Add the brown sugar and mix, then whisk in the pumpkin puree. Add the maple syrup, then whisk in the eggs until well combined.
  • Fold in the flour gently, do not overmix, but make sure it is thoroughly combined. Stir in the chocolate chips, then using a measuring cup or an ice cream scoop, fill the baking cups 2/3 full.
  • Bake until the tops are firm to the touch and the muffins are slightly browned, about 20-22 minutes. Remove from the oven and let cool in the muffin trays, or remove to racks.
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