- 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 canned pumpkin puree
- 1 cup semi-sweet chocolate chips
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 batter. Place in oven & bake for 18-20 mins, or until firm to the touch & a toothpick inserted in the center comes out clean. Place on wire rack to cool.
*Note: the batter can also be baked i a 9-inch loaf pan instead of muffin cups. Spray the pan with cooking spray. Bake at 350 degrees for about 50-60 mins, or until toothpick comes out clean.