The best pumpkin muffins ever. Try them and see if you don’t agree!
This recipe is a little different than most muffin recipes where you fill the muffin cups halfway with batter. For these, you want to mound the batter in the cups because they don’t rise as much as regular muffins. Also, I had no luck with this recipe using jumbo muffin tins. They overcooked on the outside and were raw on the inside. I couldn’t get this right. Besides, a jumbo size one of these muffins is probably more than you need, because of the rich, heavy, cake-like consistency of these muffins.
Pumpkin Chocolate Chip Muffins
3 egg, whisked smooth
1 1/4 cups brown sugar
1 1/2 cups melted butter
2 1/2 cups pumpkin
2 1/2 cups white, unbleached flour
1/2 cup whole wheat flour
2 Tablespoons cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons nutmeg
1 teaspoon ground ginger
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup semi-sweet chocolate chips
Mix eggs, butter and pumpkin. In another bowl, mix the remaining ingredients, then combine, adding wet to dry. Preheat oven to 400 degrees. Grease the bottom of 12 regular size muffin cups. Spoon in batter until heaping in each cup. Top with more chocolate chips. Bake 20 to 25 minutes. Cool before serving.