Chocolate accents the pumpkin flavor of these muffins in an unexpected way, making them taste rich without turning them into cupcakes. Prune Juice Concentrate rounds out the flavors of the muffins, enhancing caramelization while also allowing for lower fat and sugar levels. Top with cream cheese frosting for more decadence.
Yield: 12 muffins
280 grams / 2 cups all-purpose flour
5 grams / 1 teaspoon baking soda
4 grams / 1 teaspoon salt
2 grams / 1 teaspoon cinnamon
1 g / 1/2 teaspoon ground nutmeg
.5 g / 1/4 teaspoon ground allspice
200 grams / 3/4 cup pumpkin puree
100 grams / 1/2 cup brown sugar
60 g / 1/4 cup unsalted butter, melted
40 grams / 2 tablespoons Prune Juice Concentrate
1 large egg
240 grams / 1 cup buttermilk
80 g / 1/2 cup chocolate chips
Preheat the oven to 375F using confection or 400F without. Oil 12 muffin cups or line with paper liners.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
In another bowl, whisk together the pumpkin, sugar, butter, prune concentrate, egg, and buttermilk.
Mix the flour mixture into the pumpkin mixture until just combined, leaving the batter slightly lumpy.
Fill the prepared muffin cups halfway. Divide the chocolate chips between the muffins. Cover with the remaining batter.
Bake until a skewer inserted into the center comes out clean, 16 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.