I think I might have a problem. A pumpkin problem. As soon as the air becomes crisp and the leaves begin to change, I have an irresistible urge to bake and cook everything with pumpkin.
I can't help myself. Autumn is my favorite season and Halloween my favorite day of the entire year. When I see pumpkins piled up in front of the local farm stands, I know fall has arrived. I just want to carve them and decorate them and eat them!
These muffins are one of my favorite autumn treats. I make them every year, and when September rolls around I start to get the requests: "When are you going to make those chocolate chip pumpkin muffins?!" It seems they have quite the following, and for good reason - they're moist, spicy and perfectly pumpkin! Adding some rich chocolate chips is just the cherry on top.
You'll notice I have a pretty specific protocol when it comes to baking my muffins. Like many other doughs and batters, be careful not to overwork the muffin batter or you'll make one tough muffin. A little streak of flour here and there is just fine. I also start them off at a slightly higher temperature to give them a little extra lift, then lower it back down. Give them a whirl and you'll have requests too!
Pumpkin Chocolate Chip Muffins
1 2/3 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
2 large eggs, room temperature
1 cup pumpkin puree
1/2 cup butter, room temperature
1 cup semisweet chocolate chips
1. Position a rack in the center of the oven and preheat to 375F. Grease and flour or line 12 muffin cups.
2. Mix together the flour, sugar, baking powder & soda, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.
3. In a large bowl beat together the eggs until light colored and thick. Beat in the pumpkin and butter until smooth (a few little chunks of butter are ok.) Mix in the chocolate chips.
4. Add the dry ingredients to the pumpkin mixture and stir JUST until combined. Do not overmix. Spoon the batter into the muffin cups filling them to a little more than 3/4 full.
5. Place in the oven and bake at 375F for 5 minutes, then lower the temperature to 350F and bake for another 20 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a wire rack for a few minutes, then turn out to cool completely. Enjoy!