Pumpkin Chocolate Chip Muffins

 Yield: 18 muffins

Ingredients:

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi-sweet chocolate chips, optional
1/2 cup chopped pecans or walnuts, optional



1. Heat oven to 425 degrees. Spray muffin pans with cooking spray or line with cupcake papers.

2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips & nuts, if desired. 

5. Divide batter among the muffin cups and bake until golden and cooked through, about 13 minutes.

Want a richer muffin? Add ½ cup butterscotch chips   Want it even RICHER? Add ½ cup toffee bits too!

Original recipe from sprinklesomesunshine.blogspot.com