Chocolate Drizzled Pumpkin Spice Muffin Tops Food

CHOCOLATE PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Whisk flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl. Mix in brown sugar, making sure everything is well combined.
• Make a well in the center of the dry ingredients with a spoon. Add in pumpkin puree, eggs, vegetable oil, sour cream, and vanilla extract. Stir until batter is just blended. Add 3/4 cup chocolate chips and stir until well combined.
• Divide batter evenly between the prepared 12 muffin cups. Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

CHOCOLATE-DRIZZLED PUMPKIN-SPICE MUFFIN TOPS

Steps:

• 1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. 2. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix). 3. Drop dough by heaping tablespoons onto two baking sheets, about 1 1/2 inches apart. Bake until puffed and edges are golden, 15 to 20 minutes, rotating sheets once during baking. Immediately transfer cookies to wire racks, and cool completely. 4. When cookies have cooled, set them (still on rack) over a baking sheet or waxed paper. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir until almost melted. Remove from heat; stir until completely melted. Pour chocolate into a resealable plastic bag. Snip off a corner with scissors or a knife to make an 1/8-inch hole; pipe chocolate over cookies. Refrigerate until chocolate is firm, about 20 minutes.