Muffins are just ugly cupcakes.

With my busy life I sometimes find it hard to stop, take a breath, and just bake like I use to. My boys requested a fall favorite at our house that has been a tradition for the past few years. My pumpkin chocolate chip muffins. These are a staple in the fall. My kids call them cupcakes because they are that delicious, and naturally I do not correct them.

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins plus 12 mini muffins

Ingredients:

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional

Directions:

1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.

2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips.

5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.


Enjoy!!


XOXO

Nicole