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Pumpkin Chocolate Chip Muffins

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Ingredients: (9 large or 48 miniature muffins)
Heat oven to 350 degrees

1 2/3 cup all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup plain pumpkin (half of a one-pound can)
1/2 cup (one stick) of butter, melted
1/2 cup chocolate chips

Directions:
Spray muffin tins with PAM.
Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold until dry ingredients are moistened. Do not over mix!

Scoop batter evenly into muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack and cool completely before serving. Wrap leftovers in a plastic bag. They keep for 1 or 2 days.