Pumpkin Chocolate Chip Muffins
From Jessie Korich
1-2/3 cups all purpose flour
1 cup granulated sugar
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves (ground)
1/4 tsp ginger (ground)
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 lg eggs
1 cup plain pumpkin (half of a 1-lb can)
1/2 cup butter, melted
1 cup chocolate chips
Heat oven to 350. Grease muffin tin (for these we never used baking cups).
Thoroughly mix flour, sugar, cinnamon, allspice, cloves, ginger, baking soda, baking powder and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. 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 tin. Bake 20-25 minutes or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1 or 2 days (if they last that long...). Reheat before serving if desired.
Enjoy! I hope you impress all of your Davis teammates with them just like my Sol teammate did for us in Santa Cruz :)
Notes
Made recipe x1.5
Used canola oil instead of melted butter
3 teaspoons cinnamon
¾ teaspoon ginger
¼ teaspoon nutmeg
2 pinches salt
