Browned Butter Pumpkin Choc Chip muffins

Yield - 16- 18 regular sized muffins, or 12 larger

Ingredients

1 stick butter / 113g - browned

1 15oz can pumpkin purée

3 large eggs

2-3 tbsp olive oil (coconut oil or avocado oil are fine too)

175g sugar - brown or white

170g/ 1/2 cup of honey

135g whole wheat flour

135g AP flour or 270g of AP if you don’t have whole wheat

2 tsp baking powder

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp turmeric

1/4 tsp clove

100g / 1/2 cup dark choc chunks

Turbinado sugar for sprinkling✨

Method:

Add the butter to a light-colored saucepan and melt over medium heat for about 5 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and set aside to cool slightly.

In a bowl, whisk together the pumpkin, eggs, olive oil, sugar, and honey until smooth. Slowly pour in the browned butter while whisking, making sure to scrape in all the browned bits from the pan—they’re key for flavor.

In a large bowl, whisk together the flour(s), baking powder, baking soda, salt, cinnamon, ginger, turmeric, and cloveuntil evenly combined.

Add the wet ingredients to the dry ingredients in two additions, gently whisking until just combined. Do not overmix. Fold in the chocolate.

Using an ice cream scoop, fill muffin liners about ¾ full for tall bakery-style muffins, or ⅔ full for standard cupcake liners. Top with a sprinkle of sugar and additional chocolate.

Bake at 330°F convection for 20–25 minutes, or until the muffins spring back when lightly pressed and a skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.