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
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
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)
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.