Ingredients

The following ingredients have 4 Servings
  • 1 2/3 cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Nutmeg
  • 1/2 cup Unsalted Butter (room temperature)
  • 1 1/3 cups White Sugar
  • 1/2 tsp Vanilla Extract
  • 2 large Eggs
  • 1 cup Pumpkin Puree
  • 1/3 cup Water
  • 1 1/4 Cups Semi-Sweet Chocolate Chips

Instruction

  • Preheat the oven to 350°F. Grease a muffin pan with cooking spray. Set aside.
  • In a large bowl, sift together the all purpose flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
  • Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
  • Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips.
  • Bake the muffins for 24 to 26 minutes or until a toothpick inserted comes out clean.
  • Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool completely.