pumpkin chocolate chip muffin party!

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I live with two pumpkin FANATICS! Mark’s favorite pie is PUMPKIN and Monica’s favorite muffin flavor is pumpkin chocolate chip. I admit I’m wary of this combination (pumpkin & chocolate chips, not Mark & Monica). I prefer my pumpkins to be carved into jack-o-lanterns & I prefer my chocolate to be mixed with peanut butter, coconut or caramel. But…
These are Monica’s favorite muffins & Monica is my favorite girl. Therefore I feel that I am morally bound to take the following course of action and make this recipe whenever she requests it. I found the original recipe at www.allrecipes.com & have adapted it to include chocolate chips & pecans. For those like me, who are apprehensive about eating pumpkin & chocolate in the same bite, leave the chocolate chips out. It's a great pumpkin muffin recipe!

I need you to know that all canned pumpkin is not the same. I’ve tried the store brand & it wasn’t as good as Libby’s, seriously. The organic pumpkin in the photo above is even better. Someday I will make my own cooked pumpkin with real pumpkins, baked in my own oven.

If you are more of a cookie lover you must try these pumpkin chocolate chip cookies! Link also has the bakery secret for SUPER SOFT cookies.

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins plus 12 mini muffins

ingredients:

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional

directions:

1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.

2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips & pecans, if desired. If your pumpkin mixture is too hot when you add the chocolate chips you'll get gorgeous melty chocolate swirls  in your muffins instead of chocolate "chips". DELICIOUS either way!

5. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes for the mini muffins & 13 minutes for the regular sized muffins.

*P.S. I don't bake these muffins in cupcake papers. I was taking them to a brunch so I put them in the cupcake papers to be easier to transport & serve.

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