Pumpkin Spice Chocolate Chip Muffin Tops

Pumpkin Spice Chocolate Chip Muffin Tops, oh yes! These muffin tops have browned butter, real pumpkin, pumpkin spice (cinnamon, ginger, nutmeg, all spice, clove) with three different types of chocolate chips.

Muffin tops or muffies are the best part of the muffin. When I eat the muffin I only want the tops and not really eat anything else.

Another pumpkin spice recipe for my book. This recipe was inspired by one of my mother's favorite pastries that we get from Panera, if you haven't heard its a cafe-restaurant that happens to be one of my favorite places.

At Panera, they are Pumpkin Muffin Tops they also call them muffies. My mom gets a few of them all the time we go there.

With this post and recipe, I had a little helper my niece. She called me up last week and asked me when I was making cookies again, so she came over during the weekend and helped me out.

As it says above it has three different types of chocolate chips. You can use less chocolate chips or you can use all milk or semi-sweet or dark chocolate.

Recipes you may like:
Lofthouse-Style Pumpkin Spice Cookies
Cranberry Orange Muffies
Cookie Butter Whoopie Pies

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Pumpkin Spice Chocolate Chip Muffin Tops

Time:
Prep- 20 minutes
Chilling- 12 hours
Baking- 17 to 20 minutes

Ingredients

3 1/2 cups Unbleached All Purpose Flour
1 1/2 cup Unsalted Butter, browned and cooled
1/2 cup Granulated Cane Sugar
1 2/3 cup Dark Brown Sugar
1 cup Pumpkin Puree, not pumpkin pie filling
3 large eggs
2 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
3/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground All Spice
1/2 teaspoon Ground Clove
1 1/2 teaspoons Fine Sea Salt
1 Tablespoon Pure Vanilla Extract
1 1/2 cups Milk Chocolate Chips
1 1/2 cups Semi Sweet or Bittersweet Chocolate Chips
1 cup Dark Chocolate Chips, can opt out of this kind and use 1/2 each of the other chocolate

1. In a medium sauce pan, bring butter to a simmer and continue to simmer for 10 to 15 minutes or until a light brown color and nutty, caramel in fragrant. Remove from heat and let it cool for 20 minutes before transfer to a bowl and let it cool complete to solidify again. That may take up to an hour, depending on the temperature of your kitchen.
2. Once the butter has cooled, cream butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes on medium high speed. Add ground pumpkin spices (cinnamon, ginger, nutmeg, all spice and clove) and the pumpkin puree. Mix for another 1 to 2 minutes.
3. Add in vanilla extract, salt and three eggs. Mix for another 1 to 2 minutes. Sift in 2 1/2 cups of flour with baking soda and baking powder.
4. In a separate bowl, toss the rest of the flour with the chocolate chips then fold in until flour is mix in.
5. Cover bowl and chill dough 12 hours or at least overnight.
6. Preheat oven to 325 degrees and cover two to three cookie with parchment paper. Scoop out round 1/3 cup worth of batter. Place onto cookie sheet and leave at least 2 to 3 inch space for spreading and smooth out with damp fingers to shape it.
7. Bake in preheated oven for 17 to 20 minutes, rotating pans halfway through and bake until lightly golden brown or  a toothpick comes clean. Make sure to get the pumpkin part and not the chocolate.  Remove from oven and let muffin tops cool on the pan for 5 minutes then transfer to a wired rack to cool completely. Store in an airtight container.
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