Bakery-Style Pumpkin Muffins with Pecans and Chocolate Chunks - Baker by Nature
"Easy pumpkin muffins are loaded with pumpkin flavor, plus crunchy pecans and gooey chocolate chunks! The sky-high muffin tops are achieved by overfilling the muffin pan with batter, so don’t skimp when filling those muffin cups. Truly a great recipe! Pumpkin Muffins These are my favorite pumpkin muffins. Like, ever! Which is a bold statement......"
INGREDIENTS
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3 large eggs (room temperature )
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1 cup (213g) light brown sugar (packed )
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1 15 ounce can pure pumpkin puree
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3 Tablespoons (42ml) molasses
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2 teaspoons vanilla extract
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3/4 cup (170ml) oil (canola, vegetable, olive oil (mild) or coconut oil (melted) all work )
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3/4 cup (170ml) whole milk (room temperature )
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3 cups (360g) all-purpose flour
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1 and 1/2 Tablespoons (21g) baking powder
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2 teaspoons pumpkin pie spice
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 cup (57g) pecans (lightly toasted, roughly chopped, plus more for decorating, if desired)
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10 ounces semi-sweet chocolate (chopped into chunks )
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