Pumpkin Chocolate Chip Muffins
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
- 3-1/3 cups all-purpose flour
- 1-1/2 cups sugar
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, beaten lightly
- 2 cups canned pumpkin
- 1 cup butter, melted and cooled
- 1-1/2 cups chocolate chips
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.