Pumpkin-Chocolate Chip Muffins (Recipe 72 of 150)

I really wanted these to be off the chart delicious. They were good, but not great. I'll eat them, but I won't crave them. 

I felt like they were missing the buttery flavor that other pumpkin breads have. Using vegetable oil instead of butter makes it a different consistency too. I don't really know what it is about them, they just weren't that great. 

Pumpkin-Chocolate Chip Muffins

Recipe from Chelseasmessyapron.com

Makes 12 muffins

• 3/4 c light brown sugar, lightly packed
• 1/4 c vegetable oil
• 2 large eggs
• 1 c canned pumpkin
• 1/4 c buttermilk
• 1 1/2 c white all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cloves
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 c miniature chocolate chips

Preheat the oven to 400 degrees F. Grease and lightly flour a muffin pan or use cupcake liners. 

In a large bowl, mix together the brown sugar, oil, eggs. Add pumpkin and buttermilk.

In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Stir in both types of chocolate chips. Combine wet and dry ingredients and mix until JUST combined. Overmixing results in dense muffins.

Divide the muffin batter evenly among the prepared muffin tin, filling up 12 cavities. Each cavity should be 2/3 full with batter. Bake in preheated oven for 18-23 minutes or until a toothpick when inserted in the center comes out clean.

Allow to slightly cool before removing them to a cooling rack.

Muffins are best eaten within 3-4 days. Store muffins in an air-tight container in the fridge.