It's fall! Which means that everything pumpkin is in full-effect! And our household is no exception. This past Sunday, Ethan asked to bake something in the kitchen and these cupcakes were calling my name. They're less sweet than a cupcake and more substantial too...they're the perfect breakfast pastry or afternoon snack.
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup oil (canola, vegetable or coconut)
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup packed light brown sugar
- 2 and 1/2 teaspoon pumpkin pie spice
- 1 and 1/4 cup dark chocolate chips
- Preheat oven to 400 degrees F.
- Lightly grease jumbo muffin pan. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice).
- Add chocolate chips and stir in until coated.
- In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
- Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
- Divide the batter among muffins cups.
- Bake muffins for 5 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake muffins for 12 to 15 minutes longer OR until the toothpick inserted in the center of each muffin comes out clean. (I slightly over-baked them at 15 minutes...next time, I'll bake them for less time).
- Cool the muffins in the pan for 10 minutes, then remove from the pan onto a cooling rack or wooden board.
Have you made anything "pumpkiny" this season yet?