My mom has been making these pumpkin muffins since I can remember. She would make them most often for our annual family camping trip to Lake Tahoe so they always remind me of our summers spent there. They are the perfect treat for Fall, but really I make them all year round! I always double this recipe and somehow they still disappear in a matter of days.
Chocolate Chip Pumpkin Muffins
(Recipe from Muffins cookbook by Elizabeth Alston)
Yields: 12 Regular Muffins
1 2/3 cups all-purpose flour
1 cup granulated sugar
1 T pumpkin pie spice
1 t baking soda
1/4 t baking powder
1/4 t salt
1 cup plain pumpkin
1/2 cup butter or vegetable oil
1 cup chocolate chips
1. Preheat oven to 350º.
2. In a large bowl thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt.
3. Break eggs into another bowl. Add pumpkin and butter and whisk until blended. Stir in chocolate chips.
4. Pour wet ingredients over dry ingredients and fold in with a rubber spatula until dry ingredients are moistened.
5. Grease muffin cups and scoop the batter evenly between them. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool.