Pumpkin & Chocolate Chip Doughnut Muffins
Posted: | Categories: Recipes | Tags:breakfast kid-friendly muffins
Pumpkin & Chocolate Chip Doughnut Muffins
Melissa Ben-Ishay
Sweet Recipes
The first time I made the maple pumpkin doughnut loaf, it was love at first bite. So much love, in fact, that I made it again the next day, and the day after that. By day three, I was looking for variations on my new favorite dessert and threw in a handful of chocolate chips. The day after that, I wanted a portable slice, and baked them up in a muffin pan. The result was so good I can’t help but share—these muffins are fluffy, moist, and chocolatey. Basically, the perfect fall treat.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon mace
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups pumpkin puree
- 1/3 cup maple syrup
- ½ cup chocolate chips, plus more for garnish
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- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon mace
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
Directions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners (if necessary).
- Stir the flour, baking powder, baking soda, mace, cinnamon, and salt together. Set aside.
- Using a stand or hand mixer (or just a whisk), mix together the eggs, sugar, oil, vanilla, pumpkin, and maple syrup in a large bowl.
- Stir the dry mix to the wet ingredients until just combined.
- Fold in the chocolate chips.
- Whisk together all of the crumble ingredients except the canola oil in a medium bowl. Add the canola oil one teaspoon at a time until the crumble holds together in small balls.
- Pour the batter into the muffin pan. Top with extra chocolate chips and the crumble.
- Bake for 25-30 minutes, until a toothpick inserted in the middle of one of the muffins comes out clean.
