The most amazing Pumpkin Chocolate Chip Muffins!

I don’t know what it is, but every year around this time I get the crazy urge to bake. Anyone else?  Right now my mind is wrapped around all things pumpkin, so I’ve been experimenting with a few recipes. This one hit the spot. They are filled with warm spices and gooey chocolate. I hope you enjoy! 

Pumpkin Chocolate Chip Muffins: Preheat your oven to 350 degrees F (180 degrees C). You will need a 12 cup muffin pan. You can butter or spray the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed. Add the flour mixture and pumpkin puree and beat just until everything is mixed together.Fold in the chocolate chips.  

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

1 1/2 cups All purpose flour
1 teaspoon  Baking Soda
1/2  teaspoon  Ground Cinnamon
1 tablespoon Pumpkin Pie Spice
1/2 teaspoon Salt
1/2 cup ( 1 stick) Butter, at room temperature
1/2 cup Granulated white sugar
1/2 cup Brown sugar (packed)
2 large eggs, at room temperature
1 teaspoon  pure vanilla extract
3/4 cup solid packed, canned pumpkin puree (no spices added
1 cup  semisweet, bittersweet, or milk chocolate chips

I know you’re going to enjoy these as much as we do!