Ingredients
2 1/2 cups all purpose flour
1/2 cup of sugar
1/4 cup packed brown sugar
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
pinch of allspice
pinch of cloves
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 cup canned pumpkin puree
1/2 cup of buttermilk
1/4 cup of vegetable oil
1 tsp. vanilla
1 1/2 cup 60% chocolate chips
Topping:
1/4 cup butter
1/3 cup packed brown sugar
Instructions
Preheat oven to 375 F. Line muffin tins with paper liners or non-stick cooking spray.
Topping: Combine flour, brown sugar and butter, cut with pastry blender, or fingers until crumbly. Set aside.
In a large bowl mix flour, sugars, cinnamon, nutmeg, ginger, allspice, cloves, baking soda, baking powder and salt. In another bowl mix the eggs, buttermilk, oil and vanilla. Pour wet ingredients into dry and mix until just combined. Add chocolate chips. Then sprinkle topping on muffins. Bake until puffed and golden between 25-35 minutes. Let cool in pan a few minutes then transfer to a wire rack to cool to desired temperature.
Notes
Start checking the muffins at 25 minutes up to 35 depending upon the size of your muffin tin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baked