Pumpkin Chocolate Chip Muffins


With Fall here, I am always ready for Pumpkin. I must tell you that I truly am one of those people that could eat pumpkin constantly. I am never afraid to try new recipes that involve pumpkin. This recipe is definitely a family favorite of mine. I love to make them and freeze the extras. I can then pull them out whenever they sound good and let them thaw and eat them just like they are fresh. I will admit that these are one item that I don’t think are truly good until they cool completely. When they are ooey gooey hot/fresh I always am so excited to try one and then a tad bit disappointed. So I try again when they are cooled and am reminded why this is my favorite muffin recipe!
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Spiced Pumpkin Nut Muffins

 9 9 13 PA 065



1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1 tablespoon vegetable oil
1/2 cup whole milk
1/2 cup canned pumpkin puree
1/4 cup pumpkin seeds (pepitas)

1/4 cup chopped peanuts


1. Preheat oven to 350F. Grease 24 mini muffin cups or insert paper liners.
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