These muffins just taste like fall... what's not to love about pumpkin & chocolate?!? Thanks so much to Emily for sharing this recipe!
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice or ground cloves
- 1/4 tsp freshly ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup solid packed, canned pumpkin puree
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Place rack in middle of oven. Line 12 muffin cups with paper liners or spray each cup with non-stick cooking spray.
In a large bowl, sift together flour, baking soda, spices & salt.
With a mixer, cream butter & sugar until light & fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture & pumpkin puree, beginning & ending with flour mixture. Fold in chocolate chips.
Fill muffin cups evenly with the batter using a large spoon or ice cream scoop. Place in oven & bake for about 18-20 mins, or until firm to the touch & a toothpick inserted in the center of a muffin comes out clean. Place on a wire rack to cool.
Note: the batter can be also be baked in a 9-inch loaf pan instead of muffin cups. Butter or spray the loaf pan with cooking spray. Bake the loaf at 350 degrees for about 50-60 mins, or until a toothpick inserted in center comes out clean.
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