Pumpkin Chocolate Chip Muffin Tops

I have never had a knack for science, but I always have enjoyed performing experiments. My problem with experiments in the lab, however, is that you always need to follow a step-by-step process in order to achieve the best results. One small mistake forces you to start the entire experiment again, and I remember how during labs, I hated the idea of cleaning a beaker just to measure the same odorous liquid all over again.

This is one of the many reasons why baking is enjoyable for me: you can always step off of the normal path one follows when using a recipe and instead make your own rules. Baking something that I can call my own creation is extremely exciting for me and also rewarding especially when it comes out better than the original recipe. These pumpkin chocolate chip muffin tops are a great example of an experiment that had results well-received by myself and everyone else who tries them (except my father who rarely eats anything besides regular chocolate chip cookies and a specific vanilla cake with chocolate buttercream frosting that still has yet to be perfected).

 

I first had a hard time providing a name for this recipe which originally came from one that made banana chocolate chip donuts. First of all, without the donut-shaped baking sheet, I had a difficult time making legitimate holes, so I ultimately gave up and allowed the dough to form massive cookies. The texture of this baked good, however, is way too soft to be considered a cookie. I call them little pumpkin clouds of heaven, but since most people wouldn’t see that as an actual name for a recipe, I will just leave it as pumpkin chocolate chip muffin tops. Either way, they are way too delightful to not share with others.

Pumpkin Chocolate Chip Muffin Tops

1 cup pumpkin puree

1 teaspoon pumpkin all spice

1/2 cup raw cane sugar

1/2 cup fat-free Greek Yogurt

1/4 cup unsalted butter (melted)

2 eggs (room temperature)

1 teaspoon pure vanilla extract

2 cups spelt white flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips (I used 1/2 dark chocolate chips and 1/2 milk chocolate chips)

Additional Topping – 1/4 cup raw cane sugar and 1 tablespoon cinnamon

 

Preheat the oven to 325° F. Using your electric mixer with the whisk attachment, add the pumpkin puree, all spice, sugar, and Greek yogurt. Mix until incorporated. Add melted butter, eggs, and vanilla extract, and mix. Add flour, baking powder, baking soda, and salt to the batter and mix until just incorporated. Do not over mix! Using a spatula, fold in the chocolate chips. Grease your baking pan or place parchment paper on the surface and scoop a spoonful for each muffin top. Option: sprinkle cinnamon and sugar mixture on top of each scoop of batter before baking or after baking, paint muffin top with melted butter and dip into the sugar mixture to allow them to stick. Both work perfectly. Bake for 12 – 15 minutes. Remove from pan and allow to cool before eating.