Am I in love with these muffins because I baked them in Halloween cupcake liners?
If this were a mediocre muffin, then yes, I’d be guilty of such shallow flights of fancy.
BUT THESE MUFFINS ARE AMAZING.
Yeah, you read that correctly, I’m shouting at you in all caps and I’d shout it from the rooftops, that’s how gosh-darn-good these muffins are, I mean just look:
They are moist and delicious. The chocolate chips stay gooey and great, and there’s a delightful bite of ginger to balance out all that sweetness.
Please make these:
2 cups all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
6 tablespoons butter, softened
1 cup granulated sugar
1/2 cup ginger sugar
1/4 cup olive oil
2 large eggs
2 tablespoons molasses
1 cup pumpkin puree
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350°F and line muffin tray with cupcake liners – makes 24 muffins.
In a medium bowl, mix flour, salt, baking soda, baking powder, and spices.
With your electric mixer, cream butter and sugars until well blended, scraping down the sides. Add the oil, eggs, molasses, and pumpkin. Mix thoroughly, scraping down the sides at least once.
Add the dry ingredients and mix until incorporated, scrape down the sides. Mix in chocolate chips.
Pour the batter into the prepared muffin tray and bake for
50 to 60 minutes 20 to 25 minutes (the other time is for if you make a loaf instead of muffins) or until a toothpick inserted in the middle comes out clean.
Let cool for ten minutes then pop out onto a wire rack to finish cooling.
Enjoy for dessert, breakfast, teatime, or snacktime, really just anytime 😉 These will disappear if left unattended, but they should be edible for a few days if kept in an airtight container.