Pumpkin Chocolate Chip Muffins

 
I first made these muffins around Thanksgiving to bring for our family to enjoy before the wonderful feast ahead of us. They are very easy to put together, and we enjoyed them so much that I made batches around Christmas to give as gifts to coworkers and others. They have a ton of flavors, and thanks to the pumpkin, not much oil/butter is even required.

A big thank you to Jourdan for always posting such great recipes that I must immediately recreate! Hopefully you enjoy these as much as both of our families have. Cheers!

Pumpkin Chocolate Chip Muffins

Recipe via Jourdan Leigh in the Kitchen, adapted from Pumpkin Bread

Yields 12 muffins

Ingredients:

*3/4 cups all purpose flour

*3/4 cups whole wheat flour (you can use all purpose if you want)
*1/2 teaspoon of salt

*3/4 cup sugar

*1 teaspoon baking soda

*1 cup pumpkin puree

*1/2 cup olive oil (I used 2 tablespoons of butter instead)

*2 eggs, beaten

*1/4 cup water

*1/2 teaspoon nutmeg

*1/2 teaspoon cinnamon

*1/2 teaspoon allspice

*1/2 teaspoon pumpkin pie spice

*1 cup chocolate chips

Preparation:

*Preheat oven to 350°F.  Sift together the flour, salt, sugar, and baking soda.

*Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.  Stir in the chocolate chips.  

*Pour into 12 lined muffin tins.  Bake 20-25 minutes until a toothpick inserted comes out clean.  Cool muffins on a cooling rack.

Assemble ingredients

Sift flour ingredients | Mix wet ingredients and spices | Combine flour and wet mixtures | Add chocolate chips

Pour batter into lined-muffin tin | Remove from oven and cool on metal rack

Dig in!