Autumn would be incomplete without feasting on my favorite baked good of the season: pumpkin chocolate chip muffins. Warm dollops of sugary goodness.
A note, when the muffins have finished baking, check for doneness by plunging a toothpick into one of the muffins. There is a very good chance that your toothpick will pierce a melty chocolate chip instead of the batter, thus you will likely need to test several areas of a muffin to check if the batter has baked completely. If the toothpick comes out clean, then they are done baking; if the toothpick is coated with batter, then bake the muffins for a few minutes more.
Yields two dozen muffins. Feeds four.
1 1/3 cups all-purpose flour
2 cups sugar
1 tbsp ground ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1 pound plain pumpkin puree
2 sticks butter, melted & cooled to room temperature
2 cups semi-sweet chocolate chips
Place an oven rack in the middle part of the oven and preheat to 375°F. Line two muffin pans with baking cups.
Measure out the dry ingredients and put them in a large mixing bowl. Whisk together until combined.
Melt the butter in a saucepan or the microwave. Allow to cool to room temperature before proceeding.
In a medium-sized mixing bowl, whisk together the eggs until homogenized.
Add the butter, eggs, and pumpkin puree to the dry ingredients. Stir together thoroughly until the ingredients are well-combined, then fold in the chocolate chips.
Scoop the batter into the baking cups. Fill each cup to the brim.
Put the muffin pans in the oven and bake for 30-35 minutes at 375°F. See note above about checking for doneness. When the muffins have finished baking, allow them to cool for 15 minutes before unmolding onto a baking rack.
If you make this recipe, hashtag a pic to #spiceandhutch and post to Instagram, Facebook and/or Twitter. I'd love to see your culinary creations!