1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup solid packed, canned pumpkin puree
1 cup semisweet chocolate chips
Preheat oven to 350°F.
Line 12 muffin cups with paper liners.
In a large bowl, combine the flour, baking soda, ground spices, and salt. Whisk to combine. Set aside.
In the bowl of a electric mixer, beat the butter and sugar until light and fluffy. About 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.
Recipe printed from http://TheSlowRoastedItalian.com/
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