Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

• • 1 cup pumpkin puree

  • 1/2 cup granulated sugar

  • 1/2 cup light brown sugar

  • 1/2 cup vegetable oil

  • 1/2 cup whole milk

  • 2 large eggs

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour

  • 1 teaspoon corn starch

  • 1 teaspoon baking soda

  • 1/4 teaspoon coarse Kosher salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 3/4 cup semi-sweet mini chocolate chips

  • 2 tablespoons sugar + 1 teaspoon cinnamon

Preheat the oven to 350 and line a standard-sized muffin pan with 12 paper liners.

In a large bowl, whisk together the pumpkin, sugar, brown sugar, vegetable oil, milk, eggs and vanilla until smooth. In a separate bowl, sift together the flour, corn starch, baking soda, salt and spices. Add the dry ingredients to the wet, whisking just until moistened. Fold in the chocolate chips.

Divide the batter between the muffin cups; they will be very full. Sprinkle the top of the batter with the cinnamon/sugar mixture.

Bake for approximately 25-28 minutes, until a toothpick comes out clean. Cool in the pan for five minutes, then gently remove the muffins to cool on a wire rack for 15 minutes before serving.

Yields 12 muffins

Recipe from Curly Girl Kitchen