2nd Place Pumpkin Chocolate Chip Muffins

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Tools

Ingredients

Preheat oven to 375° F.

In a bowl sift the flour, then add granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.

In another bowl mix pumpkin, eggs, vegetable oil, milk, and vanilla extract.

Pour the wet ingredients in with the dry ingredients.

Gently fold in the wet and dry ingredients with your spatula.

Add chocolate chips and fold in until ingredients are just combined. Do not over mix.

Spray tin with nonstick spray and scoop the batter into the 12 slots.

Bake for 22 minutes in the middle rack at 375 F.

Allow the muffins to cool down 5 minutes before taking them out of the pan.

Now all there's left to do is to...... Enjoy!

Notes

If all-purpose flour is used instead of self-rising flour add ½ teaspoon of baking soda, ½ teaspoon of baking powder, and ¼ c. granulated sugar to the original mix.

You can choose to not add spice if the canned pumpkin you bought is already spiced. You can also choose to add half as much sugar if pumpkin is already sweetened.

For best results have milk and eggs be at room temperature.

Over mixing muffins is a common mistake. Over mixing will make muffins dense, so fold until wet and dry ingredients are just combined.

If you prefer crunch over chocolate, go ahead and substitute chips for nuts.