Pumpkin Spice Chocolate Chip Muffins

Want all the Fall vibes in a few bites? This is the recipe for you. You can adjust cooking time to 50-60 minutes if you wanna skip all the muffin prep and just make pumpkin bread (9 x 5 loaf pan). Happy Fall Y’all.

Ingredients:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off

• 1/2 t salt

• 1 t baking soda

• 1/2 t baking powder

• 1 t ground cloves

• 1 t ground cinnamon

• 1/2 t ground nutmeg

• 1/2 t ground ginger

• 1-1/2 sticks (3/4 cup) unsalted butter, softened

• 2 cups sugar

• 2 large eggs

• 1 15-oz can pumpkin puree (if you wanna up those spices, use the pumpkin pie blend)

• 1 cup chocolate chips (no chocolate? just switch out to nuts of choice or no add in at all!)

Directions:

• Preheat oven 350 degrees. Lightly spray muffin tin with non-stick (I use 12 cup tin). Line with muffin cups.

• In a large bowl, whisk together all the dry ingredients (flour through ginger). Set aside.

• In the bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until super light and fluffy, a few minutes (approx 3). Add the can of pumpkin puree. Beat to combine. No worries if the mixture looks grainy. It is all good.

• Add about 1/3 of the dry ingredient mixture. On low speed, mix until just combined. Continue with rest of dry ingredients until incorporated (each time, just until combined). Fold in the chocolate chips (or nuts or whatever adding).

• Fill each muffin 3/4 full. Bake 18-22 mins until set.