Mmm. Mmm. I loved these muffins. So did my kids - they had them for breakfast and lunch the day I made them. Not that that was the healthiest choice, but they had them with yogurt so that's okay right? I got this recipe from The Kitchen Aid Baking Companion cookbook.
Pumpkin Chocolate Chip Muffins
2 1/2 cups flour (plus 2 tablespoons for high altitude)
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger)
1/2 teaspoon salt
1 cup canned pumpkin
1 cup brown sugar
3/4 cup milk
6 tablespoon butter, melted
1 cup semi-sweet chocolate chips
Preheat oven to 400. Line 2 muffin pans with 24 paper muffin cups. Combine flour, baking powder, pumpkin spice, and salt in the bowl of a stand mixer. Beat pumpkin, brown sugar, milk, eggs and butter in a medium bowl until well blended. Add pumpkin mixture and chocolate chips to the flour mixture in the mixer. Mix at low speed for 30 seconds or just until moistened. Spoon evenly into prepared muffin cups, filling about 2/3 full - I used a large cookie scoop to keep the muffins uniform.
Bake 15 - 17 minutes or until toothpick inserted into the centers comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely on wire racks.