Best Pumpkin Muffins Ever
Ingredients
- 1 cup vegetable oil, 198g
- 2 2/3 cup granulated sugar, 528g
- 4 large eggs
- 2 cups canned pumpkin, 425g
- 3 1/3 cups unbleached all-purpose flour, 400g
- 1 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1 1/2 cups bittersweet chocolate chunks, 255g {set a handful aside for topping}
- sparkling sugar, optional
Instructions
- Preheat oven to 350°F. Lightly spray muffin tins with nonstick spray then line with 12 large parchment tulip liners (doubled up) or 24 regular muffin liners.
- In a large bowl or stand mixer; beat oil, sugar, eggs, & pumpkin well.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring just to combine.
- Stir in the chocolate chunks then scoop batter into muffin liners until 3/4 full.
- Sprinkle chocolate chunks & sparkling sugar over each muffin generously.
- Bake large muffins for 45-60 minutes/regular muffins 25-30 minutes or until a toothpick inserted in the center muffin comes out clean.
- Remove muffins from oven and allow to cool on a rack.
Notes
Makes 24 regular muffins or 12 extra large muffins when using doubled up tulip liners. Doubling up on the liners help keep the muffins tall, instead of spilling outward. Muffins stay fresh for over a week if stored in the fridge, covered. Because of their high moisture content, do not allow them to stay on the counter for more than 2 days.
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