Ingredients
¾cupunsalted butter,cut into pieces
1¼cupsall purpose flour
½cupgranulated sugar
¼cupbrown sugar
¾tspbaking soda
¾tspbaking powder
½tspsalt
2tsppumpkin spice
½tspground cinnamon
2large eggs,lightly beaten, room temperature
1½tspvanilla extract
1cuppumpkin puree
2tbspmilk
1⅓cupsemisweet chocolate chips,divided
coarse sugar,optional for sprinkling
Preparation
Preheat oven to 350 degrees F and line a 12-count muffin tin with paper liners. Set aside.
Place butter pieces in a large, microwave-safe bowl and microwave until melted. Set aside.
In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until well-combined. Set aside.
Return to the bowl with the melted butter and ensure that it is not hot to the touch. Add eggs and vanilla, stir well.
Add pumpkin puree and milk and stir until completely combined.
Gradually stir the dry ingredients into the wet until completely combined, taking care to not overmix the batter.
Gently fold in 1 cup of the chocolate chips.
Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Sprinkle tops of muffins with remaining cup of chocolate chips and then sprinkle tops generously with sugar.
Bake for 20 to 22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).
Allow to muffins to cool before enjoying.
