High Altitude Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are moist and a little dense, full of warm fall spices and loaded with chocolate chips.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup light or dark brown sugar, lightly packed
- ¼ cup whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 1 tbsp corn starch
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 400 F, and position a rack in the center of the oven. Line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray, to easily release the muffins, and spray the top of the muffin pan, too.
- In a large bowl, whisk together the pumpkin, sugars, milk, eggs and vanilla.
- Separately, whisk together the flour, corn starch, baking soda, salt and spices.
- Add the dry ingredients to the wet and mix together with a spatula, just until all the dry ingredients are incorporated. Fold in half of the chocolate chips.
- Divide the batter between the muffin cups, filling them full, and sprinkle the rest of the chocolate chips on top of the batter.
- Put the muffins in the oven and immediately turn the temperature down to 375 F. Bake the muffins on the center oven rack for about 25 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs.
- Cool the muffins in the pan for 2 minutes, then carefully remove and set on a wire cooling rack. Cool for 10 minutes, and serve warm.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days.
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