Pumpkin and chocolate chips, two of the ultimate comfort foods in baking. You can’t beat it on a cold winter’s day.
3/4 cup canned pumpkin
2 large eggs
1/4 cup water
1-1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees. Prep muffin pans with liners.
In a bowl mix together the pumpkin, eggs, oil and water. Set aside.
In a separate bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. These fragrant spices add so much goodness to bland pumpkin.
Make a well and add the wet pumpkin mixture into the dry ingredients. Stirring until just combined. Stir in the chocolate chips.
Fill muffin cups 2/3 full with batter. Bake for 15 to 17 minutes depending on your oven. Let cool on a wire rack.