Pumpkin Chocolate Chip Muffins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Chocolate chips
  • 1 1/2 tsp Cinnamon
  • 2 1/2 cups Flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

• Other

  • 1 1/2 cups Pureed pumkin (about one 15 ounce can of pumpkin

Found on teepeegirl.com

Ingredients

• 1/2 cup butter, melted and slightly cool
• 1 1/4 cups sugar
• 1 1/2 cups pureed pumkin (about one 15 ounce can of pumpkin)
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup milk
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 1/2 cups flour
• 1 cup chocolate chips (I prefer mini semi-sweet chocolate chips)

Directions

• Preheat the oven to 350 degrees.
• Put the butter in a microwave-safe bowl and cook it in the microwave until it is melted. Let it cool on the counter.
• In a large bowl, mix together the sugar, pureed pumpkin, eggs, vanilla, milk, cinnamon, and nutmeg.
• Stir in the butter and mix well.
• Add in the baking soda, baking powder, and salt, and flour. Stir to combine but do not overmix!
• Gently stir in the chocolate chips.
• Scoop the batter into greased or paper-lined cupcake liners.
• Cook at 350 degrees for 15-20 minutes.
• ENJOY!