Pumpkin Chocolate Chip Muffins

12 regular or 48 miniature muffins

Make one or two days ahead for flavor

The classic. The best. The ultimate reason for kitchens.



1. Heat oven to 350 degrees F. Grease muffin cups or use foil or paper baking cups.

2. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.

3. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and pour over dry ingredients. Fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups.

4. Bake 20-25 minutes ‘till puffed and springy to touch in center. Turn out onto rack to cool.

Note: May add ½ c. (l l/4 oz.) sliced unblanched almonds. Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned, watch carefully so almonds don’t burn. Add almonds with chocolate chips.

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