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Chocolate accents the pumpkin flavor of these muffins while prune concentrate enhances caramelization while also allowing for lower fat and sugar levels.
Preheat the oven to 375F [190C] using confection or 400F [200C] without convection. Oil 12 muffin cups or line with paper liners.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
In another bowl, whisk together the pumpkin, sugar, butter, prune concentrate, egg, and buttermilk.
Mix the flour mixture into the pumpkin until just combined, leaving the batter slightly lumpy.
Fill the prepared muffin cups halfway. Divide the chocolate chips between the muffins. Cover with the remaining batter.
Bake until a skewer inserted into the center comes out clean, 16 to 20 minutes. Cool for 5 minutes, then remove from the muffin cups and cool completely.
280 grams / 2 cups all-purpose flour
5 grams / 1 teaspoon baking soda
4 grams / 1 teaspoon salt
2 grams / 1 teaspoon cinnamon
1 g / 1/2 teaspoon ground nutmeg
.5 g / 1/4 teaspoon ground allspice
200 grams / 3/4 cup pumpkin puree
100 grams / 1/2 cup brown sugar
60 g / 1/4 cup unsalted butter, melted
40 grams / 2 tablespoons Prune Juice Concentrate
1 large egg
240 grams / 1 cup buttermilk
80 g / 1/2 cup chocolate chips
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