Preheat oven to 350 degrees. Place rack in middle
of oven. Line 12 muffin cups with paper liners or
spray each cup with a non-stick vegetable spray.
In a large bowl, sift together the flour, baking
soda, ground spices and salt.
In a separate bowl with an electric mixer beat the
butter and sugar 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, alternatively 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 even with the batter using
two spoon fulls or an ice cream scoop. 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.
Place on a wire race to cool. Makes 12 regular-
sized muffins
Originally Submitted
8/21/2013
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