Tasty Tuesday: Pumpkin Chocolate Chip Muffins

These muffins just taste like fall... what's not to love about pumpkin & chocolate?!? Thanks so much to Emily for sharing this recipe!

The Ingredients:

• 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

The Directions:

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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