Chocolate Chip Pumpkin Muffins with Cranberry Frosting

Chocolate Chip Pumpkin Muffins with Cranberry Buttercream Recipe

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Chocolate Chip Pumpkin Muffins with Cranberry Frosting

Delicious pumpkin muffins with chocolate chips topped with tangy buttercream frosting for a scrumptious fall treat.

Prep Time10

Cook Time20

Additional Time10

Total Time40

Course: Dessert

Cuisine: Dessert

Keyword: chocolate chip, cranberry, muffins, pumpkin

Servings: muffins

Calories: 320kcal

Author: Jennifer Soltys

Equipment

Ingredients

Pumpkin Muffins

1 ¾ cup flour sifted
¾ cup sugar
½ cup light brown sugar packed
¾ tsp kosher salt
1 tsp baking soda
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
2 egg room temperature
1 ½ cup Pure Pumpkin
½ cup coconut oil melted, but at room temperature, not hot
1 tsp orange zest
½ tsp pumpkin oil
¼ orange juice fresh squeezed

Cranberry Buttercream

1 cup cranberry jelly
5 cup powdered sugar
1 cup butter unsalted
¼ tsp kosher salt
½ tbsp vanilla extract
2 tbsp milk whole

Topping

⅔ cup dark chocolate shards

Instructions

Preheat the oven to 350℉. Prepare a muffin tin with liners or brush with butter.
In a large bowl add all of the dry ingredients and whisk together.
1 ¾ cup flour, ¾ cup sugar, ½ cup light brown sugar, ¾ tsp kosher salt, 1 tsp baking soda, 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground cloves
In the bowl of a stand mixer, fitted with the whisk attachment, add the pumpkin puree. Add the eggs one at a time, allowing each one to be fully mixed before adding the last egg.
1 ½ cup Pure Pumpkin, 2 egg
Add the melted coconut oil, orange zest, pumpkin oil, and orange juice.
½ cup coconut oil, 1 tsp orange zest, ½ tsp pumpkin oil, ¼ orange juice
With the stand mixer set on low add the flour mixture, a little at a time until it is all incorporated.
Remove bowl from stand mixer and using a rubber spatula, scrape down sides. Do not overmix.
Pour batter in prepared muffin pan.
Bake for 15- 20 minutes.
Check to see if muffins are done by inserting a toothpick in the center of a muffin. If it comes out clean muffins are ready.
Remove from oven and allow muffins to cool.
For the frosting, heat cranberry jelly in a saucepan until completely melted, remove from heat and place sauce in the freezer to cool.
1 cup cranberry jelly
In a the bowl of a stand mixer fitted with the whisk attachment add butter, salt, and vanilla. Mix until peaks form.
1 cup butter, ¼ tsp kosher salt, ½ tbsp vanilla extract
After cranberry jelly is cool add a little at a time into the butter mixture until it is all added.
Add powdered sugar 1 cup at a time. After each addition of sugar make sure it is fully incorporated into butter mixture.
5 cup powdered sugar
Begin adding whole milk a little at a time until you have the consistency you want.
2 tbsp milk
Frost the cooled muffins and sprinkle chocolate shards on top if you choose.
⅔ cup dark chocolate

Nutrition