Pumpkin Chocolate Chip Muffins

By Alison Needham

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Chocolate makes it all better…or so the saying goes. And it's certainly true for these muffins. Perfectly spiced and wonderfully moist, they're made even more delicious by the tiny bits of chocolate nestled within.

Hands-On Time: 15 minutes
Ready In: 45 minutes
Yield: 1 dozen rolls

Ingredients
1 cup pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 ¼ cups sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin-pie spice
½ teaspoon baking soda
½ teaspoon salt
½ cup mini chocolate chips, plus more for sprinkling on top

Directions

Preheat the oven to 350 degrees. Grease a muffin tin, or line with paper.
In a large bowl, mix together pumpkin puree, oil , eggs and sugar until well blended.
In another bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda and salt. Add to the pumpkin mixture and whisk until just combined. Fold in the chocolate chips.
Spoon batter into prepared muffin tin, filling each about 2/3 full. Sprinkle a few more chips on top of the muffins.
Bake for 25-30 minutes or until a toothpick, inserted in the middle of the muffin comes out clean. Cool in the pan for 5 minutes, then remove to a rack.