Pumpkin Chocolate Chip Muffins

When I worked at Whole Foods Market, I looked forward to this time of year because of the pumpkin chocolate chip muffins.  I ate a lot of other yummy stuff also, but I particularly like the combination of pumpkin and semi-sweet chocolate.

I do not like pumpkin pie.


Whisk together 1 1/2 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.

With the mixer, beat 1/2 cup butter and 1 cup granulated sugar until fluffy, then add 2 eggs, one at a time, and 1 tsp vanilla extract.  Continue beating until smooth. Don’t overbeat, though, as it makes the muffins tough.

On low speed, alternately add 3/4 cup pumpkin puree and the flour mixture, beginning and ending with the flour.  Remove from the mixer, and fold in 1 cup semi-sweet chocolate chips.

Grease the muffin tin and bake at 350F for about 20 – 25 minutes.  cool in the pan for 5 minutes, then finish cooling on a wire rack.

Eat immediately.  Otherwise, they’ll be gone!  😛

They are especially good, I think, while the chips are still warm and melty.

And now that it IS that time of year, I’ll be doing a lot more with pumpkin.  I may not like pumpkin pie, but I luves pumpkin in pretty much anything else!

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1 Comment (+add yours?)

  1. LC Aggie Sith
    Oct 15, 2011 @ 15:22:00

    I’ve never tried it with chocolate chips. It sounds very delish 🙂

    Reply

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