Fall wouldn’t be complete without more pumpkin! Especially pumpkin in the form of muffins with chocolate chips. These ones are thick, dense and moist. I never knew I would be fond of pumpkin and chocolate till now…but I really enjoy these. They smell really good when you walk by and just happen to get a whiff of cinnamon and pumpkin.
1/4 cup of vegetable oil
1 (1/2 cup) stick of softened butter
1 can of pumpkin puree (15 oz)
1 1/2 cups of brown sugar
3 cups of flour
1 teaspoon cinnamon
pinch of ginger powder
1/2 teaspoon salt
1 1/2 cups of chocolate chips, I used mini ones.
Cream butter, eggs, oil, sugar and pumpkin together till smooth.
In another bowl, mix flour, cinnamon, ginger and salt.
Then mix the dry ingredients with the wet ingredients. The mixture should be thick enough to hold a spoon up.
Then mix in the chocolate chips.
Butter cupcake pans and dust with flour or use cupcake liners and spoon in batter. Fill the entire cup.
Bake at 425 for the first 5 minutes, then 350 for the next 13 minutes. Check the muffins so they don’t overcook! Enjoy