Pumpkin Chocolate Chip Muffins

I have to say that the pumpkin spice craze has been alive and well in my family for a long time–way before someone invented it as a coffee flavor.

Pumpkin puree (not the pre-made pumpkin pie filling) is not only easy to use, but it is a healthful vegetable choice. The flavor pairs extremely well with chocolate, and an alternative yummy additive is golden raisins. These muffins are moist and the batter can be baked into a greased cake pan if you’d prefer to slice for serving. They are delightful for breakfast or brunch, and make a wonderful evening snack with a cup of tea or coffee. They will make your kitchen smell the best in the neighborhood.

Pumpkin Chocolate Chip Muffins

1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
6 Tbsp. softened butter
1 cup sugar
1/3 cup brown sugar, packed
1/2 tsp. vanilla
2 large eggs
1 cup pumpkin puree
1/3 cup milk
3/4 cup semi-sweet chocolate chips (regular or mini)

1. Preheat oven to 350* and either grease a muffin pan or put paper liners into pan.
2. Whisk together all the dry ingredients in a medium bowl. Set aside.
3. Beat the butter until fluffy. Add sugars and beat 3-4 minutes until fully incorporated and light in color. Add vanilla and eggs, one at a time. Beat 2 more minutes.
4. Add pumpkin and mix one more minute.
5. Incorporate the dry mixture alternatively with the milk, one-third at a time. Do not over-mix. (Baking powder doesn’t like to be worked a lot.)
6. Gently fold in chocolate chips.
7. Fill 12 muffins cups and bake 20-25 minutes, until a toothpick comes out with no raw batter. You might hit melted chocolate, but it’s the batter that needs to be fully cooked.
8. Leave in pan and cool for 5 minutes before transferring the muffins to a wire rack to finish cool.