Muffins in their fall splendor / Scarlett Coffey
This is a simple recipe where pumpkin spice is the star of the show. The muffins are at their prime while the chocolate chips are still gooey and orange leaves decorate the ground. Take advantage of fall and embrace the pumpkin flavors while it is still fashionable.
Ingredients:
- 2 eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree (shout out to Hazel for her homemade pumpkin puree I used)
- 3/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
Directions:
- Preheat the oven to 400F. Line a 12 cup muffin tin with paper liners or grease with cooking spray.
- Mix the eggs, sugar, pumpkin and vegetable oil with a whisk until the mixture is smooth.
- Add in the flour, baking soda, baking powder, spices, vanilla, and salt. Mix until combined.
- Gently fold in the chocolate chips.
- Pour an even amount of the batter into each muffin cup.
- Bake until lightly browned, 15-17 minutes. An inserted toothpick should come out clean.
- Cool for at least 5 minutes in the pan, then remove and eat them as soon as you can without burning your mouth. Best with tea and a spooky movie.