Wednesday, March 7, 2012

Pumpkin Chocolate Chip Muffins

Sense of Home Kitchen

Pumpkin Chocolate Chip Muffins
~Sense of Home Kitchen, inspired by a Gourmet 2008 recipe and a desire for chocolate~

Makes 1 dozen

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, melted and cooled
3/4 cup packed light brown sugar
3/4 cup pumpkin puree
1/4 cup plain yogurt, whole milk or low fat
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 400 degrees F. with the rack in the middle.  Prepare muffin tin with muffin papers or by greasing the tin.

Whisk flour, baking powder, baking soda, spices, and salt in a medium-size bowl.

In a large bowl mix together butter, brown sugar, pumpkin, yogurt, eggs, and vanilla.  Gradually mix in flour mixture stirring until just combined.  Stir in chocolate chips.

Divide batter between 12 muffin cups and bake until a toothpick comes out clean, about 20 minutes.  Cool on a rack and store in an airtight container.

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