Pumpkin Chocolate Chip Muffins

Hey strangers! Remember me?! It's been a HOT minute, I know. Life may be busy, but it hasn't made me blind to the fact that it is fully fall aka my favorite season in the entire world. It also means I am consuming and cooking all the fall things, like squash and pumpkin whenever possible #basic.

The other day I whipped up my fall favorite treat, pumpkin chocolate chip muffins. What more can I say? A spicy, sweet pumpkin bread base gets laced with semi-sweet chocolate chips for an even sweeter surprise. When they bake in the oven, your house transforms into a fall wonderland. There is truly nothing better! 

Enjoy!

Pumpkin Chocolate Chip Muffins

Ingredients

• 1 2/3 cup flour

• 1 cup sugar

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon baking powder

• 2 large eggs

• 1 cup canned pumpkin (highly recommend Libby's canned pumpkin)

• 1 stick butter, melted

• 1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees. Grease 12 muffin cups, or use cupcake liners. Mix dry ingredients - flour, sugar, cinnamon, ginger, cloves, nutmeg, baking powder and salt - together in a large bowl. Whisk eggs, pumpkin and butter together in a separate bowl. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened. 

Scoop batter evenly into muffin cups. Bake for 20-25 minutes or until puffed and springy to the touch in center. Turn out onto a rack and cool. Nom on those bad boys!