Updated Wednesday, January 7th, 2009
Yield: Makes 16 to 18.
Chocolate chips add a new twist to an old favorite when you whip up a batch of pumpkin chocolate chip muffins. Melville House, Newport, Rhode Island
In a large bowl, thoroughly mix the flour, sugar, pie spice, baking soda, baking powder, and salt. In a medium-sized bowl, combine the eggs, pumpkin, and butter and blend well. Stir in the chocolate chips. Pour the pumpkin mixture into the dry ingredients and fold in with a spatula until the dry ingredients are just moistened.
Spoon into greased or paper-lined muffin tins and bake in a preheated 350 degree oven for about 25 minutes.
In this issue: Summer Off the Beaten Path
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