I'm a solid cook, but I am not a great baker. These muffins, however, were fantastic and easy. (Except--I put in more chocolate chips than was called for, maybe just 1/4 cup more, because why not? And turns out, it was maybe too many chocolate chips. I was eating the muffin wishing I could taste less chocolate and more pumpkin. Weird, right?)
- 1 2/3 cup(s) flour
- 1 cup(s) sugar
- 1 tablespoon(s) pumpkin-pie spice (OR some mix of ginger, nutmeg, cloves, and cinnamon)
- 1 teaspoon(s) baking soda
- 1/4 teaspoon(s) baking powder
- 1/4 teaspoon(s) salt (kosher is my preference, always)
- 1 cup(s) semisweet chocolate chips
- 2 large eggs
- 1 cup (do not use pumpkin-pie filling) canned solid-pack pumpkin (OR maybe 1 1/4 cup?)
- 1/2 cup(s) (1 stick) unsalted butter, melted (OR 1/2 cup applesauce and 1 tablespoon melted butter)
- Preheat oven to 350ºF. Spray muffin tins.
- In large bowl, mix first six ingredients; add chocolate chips, tossing to coat.
- In another small bowl, whisk together remaining ingredients; add to flour mixture and stir just until combined (do not overmix). Fill each muffin cup about two-thirds full.
- Bake for 20 to 25 minutes, until muffins spring back when lightly touched (or, as I did, until they mostly look done and the edges look crispy but the top doesn't quite spring back but you have to leave to go practice a hymn for church the next day). Cool muffins on rack.