Pumpkin Spice-Chocolate Chip Muffins

I forgot to post the recipe for the Pumpkin Spice-Chocolate Chip Muffins from The Spice Kitchen.

From The Spice Kitchen: Everyday Cooking with Organic Spices

Pumpkin Spice-Chocolate Chip Muffins

1 1/2 cups all purpose flour (I used wheat)
1 teaspoon plus 1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups plus 2 tablespoons sugar
1 (15-ounce) can pumpkin
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees F and grease 18 standard-size muffin cups or line them with 18 paper cups. Sift the flour, 1 teaspoon of the cinnamon, allspice, baking powder, baking soda, and salt into a large mixing bowl. In a medium mixing bowl, whisk 1 1/4 cups of the sugar together with the pumpkin, oil, eggs and vanilla. Stir the chocolate chips into the pumpkin mixture. Add the pumpkin mixture to the flour mixture and mix until the batter just comes together. Stir the remaining 2 tablespoons of sugar and the remaining 1 teaspoon of cinnamon together in a small bowl.

Spoon 1/3 cup of the batter into each of the prepare muffin cups. Sprinkle the cinnamon sugar mixture evenly over the top of each muffin. Bake the muffins until a toothpick inserted in the center of one or two muffins comes out clean, 25 to 30 minutes. Remove the muffins from the oven and allow them to cool for 5 minutes before removing them from the pan. If not serving the muffins hot, place the muffins on a rack to cool.

Makes 18 muffins.


One response to “Pumpkin Spice-Chocolate Chip Muffins

  1. Pingback: Fall colors and falling | Fit in the Midwest

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