Pumpkin Chocolate Chip Muffins

It’s Saturday afternoon, my daughter just goes down for her second nap of the day and I am struck with the urge to go up the street to the local coffee shop, Spring Garden Bakery for coffee and their delicious pumpkin chocolate chip muffins.  What am I to do?

Make my own muffins and coffee and enjoy a half hour to paint and relax!  More on that painting later this week.  

Pumpkin Muffins:
1 -1/2 c. sugar
1 c. canned pumpkin puree
2 large eggs
1/2 c. oil
1 -3/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 cup chocolate chips (optional)
Preheat oven to 350 degree. Prepare a standard 12-cup muffin pan with spray or paper liners. 
Whisk together sugar, pumpkin puree, eggs, and oil until smooth. 
In another bowl, stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.  Add the dry ingredients to the pumpkin mixture and beat 1-2 minutes.  The batter will be thick, do not over mix.  
Spoon batter into prepared pan.  
Bake until top is browned and crusty, 20-25 minutes.  Knife should come out clean.  Transfer pan to wire rack and let cool for 10 minutes.  Remove muffins from pan to cool completely.  
Two of my favorite flavors: cinnamon & pumpkin.  Yes, I do keep cans of pumpkin on hand all year, it’s not just for autumn cooking!  

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