Fall is upon us and while for some of you, the weather may not cooperating just yet, you can always fool yourself with the scent of pumpkin-spice flavored treats wafting through your home (even if you’re still rocking open-toed shoes.) I love this recipe and how versatile it is. The chocolate chips can be substituted for white chocolate, nuts, caramel chips–anything your heart desires. You can add streusel to the top before baking or even throw some icing on top and make it a cupcake. I like to do 12 muffins and one loaf of bread, but again, YOU DO YOU, babies! Apologies for the lack of good pics as this one was an impulse bake, but so many of you asked for the recipe that I didn’t want to disappoint.
Now, for the goods…
Chocolate Chip Pumpkin Spice Surprise Muffins
CREAM CHEESE FILLING
1 tsp vanilla
1/2 c. sugar
1 package cream cheese, 8 oz., softened
dash of cinnamon
MUFFIN BATTER
3 c. flour
2 c. sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1 can pumpkin, 15 oz.
1/2 c. buttermilk
1 c. canola oil
3 large eggs
1 1/2 c. milk chocolate chips
Heat oven to 375 degrees. Grease muffin pans with butter and light dusting of flour or use paper liners, if you prefer. Recipe makes 24 muffins or 12 muffins and 1 loaf of bread.
Mix vanilla, sugar, cream cheese and cinnamon together until soft and creamy. Save for later.
Combine flour, sugar, cinnamon, pumpkin pie spice, baking soda and salt in large bowl. Mix pumpkin, buttermilk, oil and eggs in separate medium bowl thoroughly, then add this mixture into flour mixture until just combined. Now is the time to add those chocolate chips–feel free to go as overboard or low-key as you wish with the chocolate.
Spoon batter into muffin tin to fill half of each cup. Add a small round of cream cheese mixture to the middle of batter, then top with batter to fill. {Note: If making bread, fill half of the bread pan, then add a 2-inch layer of cream cheese mixture to the center and top with more batter to fill pan.} You can add a few chocolate chips on top for the sake of making it all pretty (at least that’s what I’m telling myself.)
Bake the muffins for about 22 minutes. Bread loaves will take closer to 45.
Best enjoyed fresh out of the oven with a cup of coffee and a positive attitude.
[Special thanks to Instacart, who delivered the ingredients for this sweet and festive autumn recipe to my apartment within 2 hours of ordering. If you haven’t tried grocery delivery yet, I highly suggest signing up using code CHONNYE for $10 off your first order and free delivery from your favorite local grocery store!]
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