I have been hearing Sara talk about the goodness of these muffins for years now, and for whatever unknown reason had never gotten around to baking them myself. I'm glad I finally kicked my rear into gear because these little babies are OUT OF THIS WORLD. I probably ate half the batch myself.
These can be made in loaf form, muffin tins, or as mini muffins. I have become particularly keen on the mini muffins--they're just so darn cute and people love them. If you have a cookie scoop it makes the rationing of the batter even easier.
This is my word to the wise--don't wait to make these muffins. It's offically FALL, people. These muffins are calling your name.
Pumpkin Chocolate Chip Mini Muffin Recipe
recipe adapted from Sara Luke
makes 3 dozen mini muffins
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling!)
1-3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
3/4 - 1 cup chocolate chips (mini would be even better)
Preheat oven to 350 degrees.
Grease a mini muffin tin or line with muffin liners.
In a large bowl, beat together butter and sugar until creamed. Add in eggs and vanilla and mix until evenly distributed. Stir in pumpkin puree.
In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add into the creamed ingredients and stir just until combined. Mix in chocolate chips.
Use a cookie scoop to equally distribute the batter into the mini muffin tin (about 2/3 full). Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. (Re-spray the muffin tin before subsequent batches of baking.)