Chocolate Chip Muffins Recipe
Chocolate Chip Muffins:
Preheat your oven to 350 degrees F (180
degrees C). You will need a 12 cup muffin pan. You can butter or spray
the muffin cups with a non stick spray. Or you can line the muffin cups with paper liners.
In a large bowl, whisk together the flour, baking soda, ground spices, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth. Add the sugar
and beat until
light and fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
Add the flour mixture
and pumpkin puree and beat just until everything is mixed together.
Fold in the chocolate chips.
Fill the muffin cups
evenly with the batter using two spoons or an ice cream scoop. Place
in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a
toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to
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Pumpkin Chocolate Chip Muffins:
1 1/2 cups (195
grams) all purpose flour
(5 grams) baking soda
teaspoon (2 grams) ground cinnamon
teaspoon (1 gram) ground ginger
teaspoon ground cloves
1/2 teaspoon (2 grams) salt
(113 grams) unsalted butter, at room temperature
1 cup (200
grams) granulated white
at room temperature
1 teaspoon (2 grams) pure
(180 ml) (175 grams) solid packed, canned pumpkin puree (no spices
(170 grams) semisweet, bittersweet or milk chocolate chips