Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large apple, peeled and finely grated
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup fresh or frozen blueberries
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting the muffins to rise quickly and create that bakery-style dome. Line a 12-cup standard muffin tin with paper liners or grease them thoroughly with non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate large bowl, whisk the eggs and sugars together until smooth. Stir in the pumpkin puree, grated apple, oil, lemon zest, lemon juice, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix the batter; stop as soon as no more streaks of flour remain. Fold in the blueberries and chocolate chips last. Overmixing will result in tough, dense muffins rather than light and airy ones. The batter should be thick and fragrant. Distribute the batter evenly among the 12 muffin cups, filling them almost to the very top to ensure large muffin heads.
- Place the muffin tin in the center of the preheated oven. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 13 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents the bottoms from becoming soggy from the steam.
- Cook Time: 40 minutes