October always feels like the month that represents fall for me. It starts to get chilly and the leaves start to change colors. The weather becomes perfect for baking.
Today was great baking weather, chilly enough but not cold enough to turn on the heat. The warmth from the oven was enough to warm up the house a bit while making it smell great. These muffins made my house smells like fall! They are very soft, not the typical thick crumb of a muffin, but more like a light and fluffy cupcake without being overly sweet. Next time, I would add more spice and a little less chocolate.
Pumpkin Chocolate Chip Muffins
- 213 g Flour
- 201 g Sugar
- 12 g Pumpkin Pie Spice
- 6 g Baking Soda
- 4 g Baking Powder
- 2 g Salt
- 2 Eggs
- 1 C Pumpkin Puree
- 1 Stick of Butter (melted)
- 1 C Chocolate Chips
- Whisk together flour, sugar, spice, baking soda, baking powder & salt. I usually like to put the dry ingredients through a strainer to avoid clumps.
- Beat together eggs, pumpkin puree and melted butter.
- Incorporate the dry ingredients into the wet ingredients.
- Fold chocolate chips into batter.
- Preheat oven 350F while lining and adding batter to the muffin tins.
- Bake for 20-25 minutes.
