I felt like being lazy, yet I wanted something different. So, instead of the same old pumpkin muffin, I created a muffin top. Pumpkin Muffins or Bread usually turn out more on the heavy and dense side, but not these muffins.
They turned out extremely light and fluffy and I even impressed myself with how delicious they are. I made some with butterscotch chips, some with mini chocolate chips and some with a mixture of both. I loved the butterscotch flavor mixed with the pumpkin and wished I would have made more that way. These muffins are awesome the first day and the 2nd day, but I would try to eat them up by the 3rd day.
Preheat oven to 350 degrees. Cream together butter and sugar. Add the eggs, one at a time, beating after each addition. Add the pumpkin and buttermilk and mix well. In a separate bowl, combine the flour, baking powder, cinnamon and salt and add to wet ingredients. Mix until just combined. Do not overmix. Spoon batter into a lightly greased muffin-top pan. Press chocolate chips or butterscotch chips into the top of each muffin, as many as you like. Bake for 14-15 minutes or until a toothpick comes out clean. Yield: 18-20 muffin tops.
Jenn's Notes: If you do not have a muffin top pan, I would recommend baking these in a mini-muffin tin (bake 10-12 minutes). Since they are extremely light and fluffy, they might be too hard to eat as a regular-size muffin. I purchased my wheat pastry flour in the bulk section at Winco.
They turned out extremely light and fluffy and I even impressed myself with how delicious they are. I made some with butterscotch chips, some with mini chocolate chips and some with a mixture of both. I loved the butterscotch flavor mixed with the pumpkin and wished I would have made more that way. These muffins are awesome the first day and the 2nd day, but I would try to eat them up by the 3rd day.
Light and Fluffy Pumpkin Chocolate Chip
Muffin Tops
1/2 c. unsalted butter, softened
1 c. sugar
2 eggs
1 c. canned pumpkin puree
1/4 c. buttermilk
2 c. wheat pastry flour
1 c. sugar
2 eggs
1 c. canned pumpkin puree
1/4 c. buttermilk
2 c. wheat pastry flour
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. cinnamon
1/2 tsp. salt
chocolate chips or butterscotch chips
chocolate chips or butterscotch chips
Preheat oven to 350 degrees. Cream together butter and sugar. Add the eggs, one at a time, beating after each addition. Add the pumpkin and buttermilk and mix well. In a separate bowl, combine the flour, baking powder, cinnamon and salt and add to wet ingredients. Mix until just combined. Do not overmix. Spoon batter into a lightly greased muffin-top pan. Press chocolate chips or butterscotch chips into the top of each muffin, as many as you like. Bake for 14-15 minutes or until a toothpick comes out clean. Yield: 18-20 muffin tops.
Jenn's Notes: If you do not have a muffin top pan, I would recommend baking these in a mini-muffin tin (bake 10-12 minutes). Since they are extremely light and fluffy, they might be too hard to eat as a regular-size muffin. I purchased my wheat pastry flour in the bulk section at Winco.
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