Breakfast

Made with pumpkin pie spice, pureed pumpkin and mini semi sweet chocolate chips. 35 min, makes 12, 12 ingredients.

Recipe by lifestyleofafoodie.com

Prep

10 min

Cook

25 min

Total

35 min

Makes

12

Ingredients

• 1 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tbsp pumpkin pie spice
• 3/4 cup granulated sugar
• 1/4cup + 2 tbsp brown sugar
• 1 stick butter melted
• 1 cup pureed pumpkin
• 2 large eggs
• 1/4 cup milk (room temperature)
• 3/4 cup mini semi sweet chocolate chips (+ more for topping)

Instructions

Method by lifestyleofafoodie.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Start by preheating the oven to 350F degrees, then line a 12-cup muffin pan with paper liners and set aside.
2. In a large bowl, whisk the dry ingredients together. Flour, baking powder, baking soda, salt, and the pumpkin pie spice and set aside.
3. In a medium bowl, whisk together the sugars, the melted butter, the canned pumpkin puree, the eggs, and the milk until everything in incorporated together.
4. Make a well in the dry flour mixture then pour the wet mixture in the center. Fold the mixture with a rubber spatula just until combined.
5. Add in the chocolate chips and fold one last time without over stirring.
6. Divide the mixture into the 12 prepared muffins cups and bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the . muffins cool down in the muffin tin for 10-15 minutes then transfer them to a wire rack to cool a little more.
8. Eat them right away or store them in an airtight container.