Pumpkin Chocolate Chip Muffins

🧂 Ingredients

• 1⅔ cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon Morton kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon
• ¾ teaspoon ground mace
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin purée

  (not pumpkin pie filling)
• ½ cup unsalted butter,

  gently melted
• 1 cup semi-sweet chocolate chips

Instructions

• 1 Preheat oven to 350°F. Spray a standard muffin pan lightly yet thoroughly with
  cooking spray – or line with paper baking liners. I prefer to just spray my
  muffin pan for this recipe – I like the texture and appearance of the muffins
  better than when I use paper liners. Set aside.
• 2 In a medium bowl, combine flour, sugar, salt, baking soda, baking powder,
  cinnamon, mace, nutmeg, and cloves. Make a well in the center of the flour
  mixture and set aside.
• 3 In another medium bowl, combine the eggs, pumpkin purée, and melted butter.
• 4 Add the pumpkin mixture to the flour mixture and stir until just moistened
  (batter may be a bit lumpy). Then fold in the chocolate chips.
• 5 Divide batter between the 12 prepared muffin cups – I like to use a scoop for
  this. Sprinkle additional chocolate chips over the tops if desired.
• 6 Bake for about 20 minutes, or until a wooden toothpick inserted into centers of
  the muffins comes out just clean. Do not over bake.
• 7 Let muffins cool for 10 minutes before removing them from the pan to a cooling
  rack.

Nutrition Info