Chocolate Chip Pumpkin Muffins

First and foremost - baking is not my forte. I have had literally hundreds of baking fails and I am oftentimes too impatient to measure out all of the ingredients and follow all of the steps when trying out a recipe. Whenever fall hits I am suddenly craving baked goods and this ultimately leads to a destroyed kitchen and some sort of baking fail. Ask my roommates about the pumpkin cookies I tried to make last year...absolutely horrible. I am proud to say I have redeemed myself this year and came up with this simple and delicious recipe! The only thing that went wrong was I forgot to add the sugar in the (attempt to be artsy) ingredient picture, but it made it into the muffins so thats all that matters! I really wanted to do something with pumpkin but I am by no means a pumpkin fanatic, honestly I have never even tried the PSL from Starbucks. I think you will find that the pumpkin flavor is really subtle and makes a tasty treat with the chocolate chips!

Makes 12-14 Muffins 

Ingredients: 

1 1/2 cups All Purpose Flour 

1 cup Sugar 

1/2 cup Brown Sugar 

1 tsp Baking Powder

½ tsp Baking Soda 

Dash of Salt 

2 tsp  TJ’s Pumpkin Pie Spice (cinnamon, ginger, lemon peel, nutmeg, cloves and cardamom)

½ cup Butter, melted  

1  15 oz can of Pumpkin Puree

Two eggs

1 tsp Vanilla 

¾ cup of Chocolate Chips (I love the Guittard Chocolate Chips but feel free to use what you like!)

1. Preheat the oven to 375 degrees and grease or add baking liners to a muffin pan. If you have extra batter definitely grease an additional muffin pan so you don’t waste, this recipe typically makes about 12 to 14 muffins depending on the size of your pan. 

2. In a large bowl combine flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice and a dash of salt. 

3. In another large bowl combine the pumpkin puree, melted butter (make sure it has cooled down), eggs and vanilla. 

4. Slowly incorporate the dry mixture into the wet mixture. Make sure ingredients are fully combined but no need to over mix. Add about ¾ cup of chocolate chips to the mixture. 

5. Scoop about ⅓ cup of the mixture into each muffin cup until they are almost full. Bake for 20-22 minutes. Do not open the oven while baking as this could make the muffins deflate - trust me!! You can use a toothpick to test the muffins by inserting it and seeing if it comes out clean. 

6. Let the muffins rest for a few minutes before serving - I do recommend eating/serving them warm though! Enjoy!