# 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 - 1 cup baked pumpkin muffins, cut into 1-inch cubes
# Directions:
01 - Preheat oven to 350°F. Line a muffin tin with 6 liners.
02 - In a mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
03 - In a separate bowl, mix pumpkin puree, vegetable oil, egg, and milk until fully combined.
04 - Fold wet ingredients into the dry mixture just until combined. Stir in 1/2 cup mini chocolate chips.
05 - Divide the batter evenly among muffin liners. Bake for 15 minutes until golden, or until a toothpick inserted comes out clean. Allow muffins to cool completely.
06 - Cut 3 cooled muffins into 1-inch cubes to prepare for mix-ins.
07 - In a clean mixing bowl, whisk together heavy cream, whole milk, granulated sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and the sugar has dissolved.
08 - Transfer mixture to ice cream maker and churn following manufacturer’s instructions, typically for 20 to 25 minutes until thickened to soft-serve consistency.
09 - Gently fold diced pumpkin muffins and 1/2 cup mini chocolate chips into the churned ice cream.
10 - Spread ice cream into a freezer-safe container, cover, and freeze for at least 4 hours until fully set. Serve scoops with optional extra muffin pieces or chocolate chips.
