Baking may not be my thing, but every fall, I try to make something with pumpkin in it. These muffins were so delicious that I may make them a few more times! They are super light and flavorful. Nolan even loved them! They are worth all of the measuring and extra couple dishes.
1 2/3 c flour
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1- 1 1/2 tsp pumpkin pie spice
1 stick of room temperature butter
1 1/3 c sugar
1/2 tsp vanilla
1 c pumpkin puree
1/3 c water
1 cup mini chocolate chips
Start by preheating your oven to 350 degrees and getting out your muffin tin. Either spray it with oil or use paper muffin cups.
In one bowl, mix together the flour, baking soda and powder, salt and pumpkin pie spice.
In another large bowl, use a hand mixer to cream together the butter, sugar and vanilla until they are nice and fluffy. That will probably take a minute or two. To that mixture, add the eggs and combine that with the mixer. Add in the pumpkin and mix that too.
Slowly start adding the dry ingredient mixture to the butter mixture in three parts. Between each of the three dry ingredient additional, add half of the water. The mixture should be well combined at that point and still fluffy. Fold in the chocolate chips reserving a few for the top of each muffin.
I decided to make some regular size muffins and some mini muffins. This recipe makes 12 regular muffins plus 24 mini muffins. Use a mini ice cream scooper to fill the muffin tin. The mini muffin tin perfectly fits one scoop and the regular size fit 2 heaping scoops in each muffin cup. Top each unbaked muffin with a few chocolate chips.
Bake at 350 for about 18 minutes for the regular size muffins and about 12 for the mini muffins or until a toothpick comes out clean. Let the muffins cool for 5 minutes then they are ready to eat!