Happy Tuesday! We\’ve survived the usual Monday drama but not without some major chocolate cravings if you know what I mean. Well, I decided to give Martha Stewart\’s Pumpkin Doughnut Muffins a try but with a twist because this is a pumpkin spice-free space. (In fact, before these muffins, I\’m pretty sure we didn\’t eat pumpkin at all!)
So, if you\’re a pumpkin spice-lover, definitely go with Martha\’s version. But if you\’re trying to please the non-pumpkin lovers in your household, check out my little tweaks:
Ingredients:
(Batter)
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon ground ginger
1 teaspoon ground ginger
1/3 cup whole milk
Dash (literally just a splash) white vinegar
Dash (literally just a splash) white vinegar
1 1/4 cups pure pumpkin puree (from a 15-ounce can)
3/4 cup light brown sugar
2 large eggs
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups semi-sweet chocolate chips
(Sugar Coating)
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
Directions:
- Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ginger. In a small bowl, whisk together milk, vinegar, and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine. Fold in chocolate chips.
- Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.
And what you get is this:
Delicious!
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