1stick8 tablespoons unsalted butter, at room temp.
1/4cuppacked light brown sugar
3/4cupcanned unsweetened pumpkin puree
3/4cupmilk chocolate chipsseparated
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake molds in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
Stir in the raisins and 1/2 cup of the chocolate chips. Divide the batter evenly among the muffin cups and using the remaining 1/4 cup chocolate chips, dot the top of each muffin.
Bake for about 17-20 minutes, or until a knife inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.
This recipe for Chocolate Chip Pumpkin Muffins was printed from AmandasCookin.com - https://amandascookin.com/twd-pumpkin-muffins/ and can only be printed for education or personal use.