This was supposed to be posted on Tuesday, but we were in Epcot and I forgot to post it. Whoops! So we’ll make it a Try it Thursday! I know I recently posted a recipe, but I found this recipe for Pumpkin Chocolate Chip Muffins from Kristine’s Kitchen and they’re so good that I had to share! Plus I wanted to share these muffins before the pumpkin season comes to an end. You definitely need to try this one!

PUMPKIN CHOCOLATE CHIP MUFFINS

INGREDIENTS:

• 6 Tbs Unsalted Butter (You can use salted butter, just use 1/4 tsp of salt later on)
• 1 Cup Canned Pumpkin (Not Pumpkin Pie Filling)
• 1/2 Cup Honey
• 1/4 Cup Milk
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 Tablespoon Pumpkin Pie Spice
• 1 1/2 Cups Flour
• 1/2 Cup Chocolate Chips (I used mini chocolate chips)

DIRECTIONS:

• Preheat the oven to 350º. You can either spray the muffin tin with cooking spray or line with cupcake liners.
• Place butter in a large glass bowl and melt in the microwave.
• Add the pumpkin, honey and milk to the bowl. Use a whisk to combine and then whisk in the eggs and vanilla extract.
• Add the baking soda, baking powder, salt and pumpkin spice and whisk until well combined.
• Using a spatula, mix in the flour and then the chocolate chips. Be careful not to over mix the batter.
• Scoop the batter into the muffin pan. I like to use a cookie scoop for this. The muffins don’t rise too much, so make sure to put in a good amount of batter into each tin. Then add a couple of chocolate chips onto the tops of the muffins.
• Bake muffins for 15-18 minutes, until a toothpick is inserted into the center of a muffin and it comes out clean.
• Let the muffins cool in the pan for a little bit and then transfer to a wire wrack to cool completely.

Enjoy!