November 10, 2017

Pumpkin Spice Chocolate Chip Muffins

Now why some of you may be sick of seeing pumpkin, I think you'll still want to make just one more pumpkin recipe this year. These Pumpkin Spice Chocolate Chip Muffins are so fluffy and have the perfect amount of spice.
I'm not sure I've ever seen a pumpkin recipe that used as many spices as this one, but that's the reason it's so good!
These muffins are the perfect way to use up an extra cup of pumpkin puree and the best part is your kids will love them, too! I mean what's not to love about all those chocolate chips in every bite??
I mean come on...how can you resist these? They're so good and I'm sure you'll love them, too.

Pumpkin Spice Chocolate Chip Muffins
Adapted from Rebekah Nixon
Makes 16 muffins
3 eggs
1 cup sugar
1/4 cup dark brown sugar
1 tsp. vanilla extract 
1 cup pumpkin puree
1/3 cup canola oil
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. each of nutmeg, allspice and pumpkin pie spice
1/2 tsp. salt
1 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Place 16 silicone or paper muffin liners in 2 muffin pans. Set aside.
2. With a hand-held or in a stand mixer, beat together eggs, sugars and vanilla until well combined .
3. Add in the pumpkin puree and oil. Beat until combined.
4. Next add the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, pumpkin pie spice and salt. Stir until combined. Pour in chocolate chips and gently mix in.
5. Using a muffin scoop, spoon batter into muffin liners so they are 2/3 full.
6. Bake 25 minutes or until inserted toothpick comes out clean.
7. Remove from oven and let cool 5 minutes before placing on cooling rack.

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