If you're looking for a run of the mill, pumpkin pie flavored muffin - keep looking, this isn't it.
If you want to make the the kind of muffin that is great warm or cold, ideal for a lazy Sunday breakfast or a cozy rainy fall afternoon snack with a cup of tea, perfect to take to a dear friend or social gathering, AND will have people begging you for the recipe before they even get to their second bite, then preheat that oven and get your mixing bowl out, let's bake!
Spicy Pumpkin Muffins (With Chocolate Chips)
Preheat oven to 350 degrees.
1 1/2 cup flour
1 cup brown sugar (can use 1/2 brown, 1/2 white if you prefer)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon salt
Mix the above dry ingredients and set aside.
1 cup pumpkin puree
1/2 cup unsalted butter, melted (if you use salted butter, omit the salt in the dry ingredients)
1 cup chocolate chips (I prefer Guittard semi-sweet chocolate chips, if you can find them, use them!)
In a large bowl or mixer, beat eggs well. Mix in pumpkin and melted butter. Slowly add dry ingredients until combined. Add chocolate chips, stir well. Spoon (I like to use a spring loaded scoop) into sprayed or lined muffin tins. Bake 20-25 minutes. Makes 12 generous muffins. (For mini muffins, use mini chips and decrease baking time to 15-18 minutes.)
Eat as many as necessary.