Pumpkin Chocolate Chip Muffins

I love baking with pumpkin. I think it adds a wonderful springy texture to baked treats.  My cousin makes delicious pumpkin chocolate chip cookies and I usually have to wait for the holidays to enjoy them (I do not dare keep them in the house).  I came across Joy of Baking recipe for pumpkin chocolate chip muffins and they sounded fantastic and perfect to bring for a work meeting.  The recipe is really easy and the only adjustment I made was an adjustment to the sugar to use brown sugar along with the white granulated sugar. These were absolutely delicious and completely satisfied my pumpkin craving ....for now. I have a few other pumpkin goodies to share over the next few days- stay tuned! 


1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup  granulated white sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1 cup semisweet chocolate chips


Preheat oven to 350 degrees. Place rack in the middle of the oven. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.   

Fill the muffin cups evenly with the batter. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. 

Makes 12 regular-sized muffins.

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