Pumpkin Chocolate Chip muffins

By ShelbyJ

These are Jennifer Reese's original muffins but I tried this blogs version and I like them better than Jennifer's recipe.

Ingredients

• 1-1/2 cups all-purpose flour (I used 1 cup white-wheat and 1/2 cup all-purpose)
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground allspice
• 1 tsp baking soda
• 1 tsp kosher salt
• [Note: I added 6 tbsp milled flaxseed, which I calculated would add 1 g fiber plus 3/4 g protein per muffin.]
• 1 cup pumpkin puree 1/2 cup neutral vegetable oil (I used coconut)
• 1 cup granulated sugar
• 1/3 cup light grown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup semisweet chocolate chips

Preparation

Step 1

1. Preheat the oven to 350 degrees F.

2. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, all-spice, baking soda, and salt.

3. In another bowl, beat the pumpkin with the oil and sugars. Add the eggs, one at a time. Beat in the vanilla.

3. Stir in the dry ingredients, then the chocolate chips.

4. Bake for 22-25 minutes. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days. [My note: Yeah, right, as if they will last that long.]