Pumpkin Chocolate Chip Muffins

Yield: 1 Dozen

Ingredients:
1 2/3 cups flour
3/4 cup sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
2 eggs, beaten
1/2 cup (1 stick) butter, melted
1 cup canned pumpkin
6 ounces (1 cup) chocolate chips

Directions:
Mix the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. Combine the eggs with the butter and pumpkin in a bowl and beat until smooth. Stir in chocolate chips. Fold into the dry ingredients. Spoon into greased muffin cups and bake at 350 degrees for 20 to 25 minutes or until golden brown. Serve immediately or remove to a wire rack to cool.

Recipe from the Junior League of Nashville’s Notably Nashville: A Medley of Tastes and Traditions.

Notes:
To bake 24 miniature muffins, reduce the baking time to 12 to 15 minutes.
For a delicious alternative flavor, substitute Chinese five spice powder for the pumpkin pie spice.

This recipe was featured in the September 2025 issue of The St. Louis Herb Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Pumpkin Chocolate Chip Muffins

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