# Components:
→ Pumpkin Muffins
01 - 1 cup all-purpose flour
02 - 1/2 cup brown sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
09 - 1/3 cup canned pumpkin puree
10 - 1/4 cup vegetable oil
11 - 1 large egg
12 - 1/4 cup milk
13 - 1/2 cup mini chocolate chips
→ Ice Cream Base
14 - 2 cups heavy cream
15 - 1 cup whole milk
16 - 3/4 cup granulated sugar
17 - 1/2 cup canned pumpkin puree
18 - 1 teaspoon vanilla extract
19 - 1 teaspoon pumpkin pie spice
20 - 1/4 teaspoon salt
→ Mix-Ins
21 - 1/2 cup mini chocolate chips
22 - Baked pumpkin muffins, cut into 1-inch cubes (about 1 cup)
# Method:
01 - Preheat oven to 350°F. Line a muffin tin with 6 paper liners.
02 - Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a mixing bowl.
03 - In a separate bowl, blend pumpkin puree, vegetable oil, egg, and milk until homogeneous.
04 - Incorporate wet mixture into dry mixture, stirring just until combined. Fold in the mini chocolate chips.
05 - Distribute batter evenly among prepared muffin cups and bake for 15 minutes, until a toothpick inserted in the center comes out clean. Allow muffins to cool completely.
06 - Cut three cooled muffins into 1-inch cubes for the mix-ins.
07 - Whisk heavy cream, whole milk, granulated sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt together until smooth and the sugar dissolves.
08 - Pour ice cream base into an ice cream maker and churn according to manufacturer’s instructions, typically 20–25 minutes, until thickened.
09 - Gently fold muffin cubes and mini chocolate chips into the nearly set ice cream.
10 - Transfer ice cream to a freezer-safe container, cover, and freeze for at least 4 hours, until firm.
11 - Scoop into bowls and garnish optionally with extra muffin pieces or chocolate chips.
