So, I don’t really like pumpkin pie, but I LOVE pumpkin bread/muffins. Yum. This recipe is so good, easy, full proof, drool-worthy. And its perfect for autumn/early winter. I got this recipe a few years ago from my friend Maryssa, but don’t know where she got it… eek.
- 1 stick butter, melted
- 1 cup canned pumpkin
- 2 eggs
- 1 1/2 cups sugar
- 1 3/4 cup flour
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Preheat oven to 350 degrees. Line muffin tins with liners (you can use mini tins or regular sized tins).
Whisk together the butter, pumpkin, eggs, and sugar. In a separate bowl, mix together the dry ingredients and add them to the pumpkin mixture. Add the chocolate chips and stir. Do NOT overbeat.
Spread batter into muffin tins and bake for about 25 minutes (for large tins) and about 15 (for mini tins).
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