Pumpkin Chocolate Chip Muffins

We had a request this week to share the recipe for our favorite Pumpkin Chocolate Chip Muffins which came to us several years ago from http://www.joyofbaking.com/muffins/PumpkinChocolateChipMuffins.html. Delicious all year long, but especially in the fall, I made half of this batch with chocolate chips and the other half with white chips.

Pumpkin chocolate chip muffins

1- 1/2 cups all purpose flour
1 teaspoon baking soda
1  teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup solid packed, canned pumpkin puree
1 cup semisweet chocolate chips

Preheat oven to 350° F. Place rack in the middle of the 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 the bowl of your electric mixer, or with a hand 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, alternately 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 evenly with the batter using two spoons 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 rack to cool.

Makes 12 regular-sized muffins.

Note: The batter can be baked in a 9-inch loaf pan. Butter or spray the loaf pan with a non stick vegetable spray. Bake the loaf in a 350°F oven for about 50-60 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Another interesting note: a couple of years ago, someone gave me a huge bag of persimmons. After looking at different recipes, I ended up using this recipe, but substituted persimmon pulp for pumpkin. They were excellent.




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