chocolate chip pumpkin muffins​

since fall is on its way and pumpkins are everywhere you gave me the idea to make chocolate chip pumpkin muffins. I wish you guys could have smelled the apartment, while I was baking the muffins. the cinnamon, allspice, and ginger filled the air making it smell like the holidays. ginger is my favorite smell when I am baking it gives me that warm fuzzy feeling of the holidays.

Ella gave me the pleasure of baking with her she helped pour in the ingredients and mix one thing I didn’t notice with a toddler distracting me and trying to eat all the chocolate chips the flour didn’t get the mix in all the way, I didn’t notice it till it was too late I took it out of the over  and there were white specs every were but they still taste good and the memories we have we will cherish .

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what you will need

2 c flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ginger

1 teaspoon cinnamon

1/4 teaspoon allspice

1 large egg

3/4 brown sugar

3/4 c canned pumpkin Libby’s 100% Pure Pumpkin 3 PK 29oz. Cans

2/3 c milk

1 teaspoon vanilla extract

1/2 c chocolate chips or more if you prefer Ghirardelli Chocolate Bittersweet Baking Chips, 20 oz.


  1. in a large mixing bowl beat eggs, brown sugar, pumpkin, vanilla, and butter until smooth.


  1. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.


  1. Fill greased or paper-lined muffin cups 3/4 full.


  1. Bake at 400 F for 16-20 minutes.


  1. Let cool before taking out of the pan.




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