Pumpkin and chocolate – the perfect combination. I made these muffins for breakfast this morning and between the smell of these fabulous things baking in the oven and fresh brewed coffee, my house smelled like a pumpkin spice latte. Yum. This is the perfect muffin to kick off the fall with – moist and sweet with the perfect amount of both pumpkin and chocolate, a totally decadent treat. Happy fall y’all!
Pumpkin Chocolate Chip Muffins
3 cups all-purpose flour
2 tsp baking powder
2 1/2 cups sugar
1 14.5-oz can pumpkin
3/4 cup oil
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1 cup mini semi-sweet chocolate chips
1.) Preheat oven to 350 degrees and line muffin pans.
2.) Combine flour and baking powder and set aside.
3.) Whisk together eggs, sugar, pumpkin, oil, salt, baking soda, cinnamon, nutmeg, ginger and cloves until smooth.
4.) Slowly whisk in flour mixture until just combined. Stir in chocolate chips.
5.) Fill each muffin liner almost full of batter. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack. Yields almost 24 muffins (I like to fill the cups extra full so they rise above the paper, therefore, I only got 22 muffins out of the batter).
Adapted from The Blissful Table’s Pumpkin Muffins