Chocolate-Chip Pumpkin Muffins
So that 1/2 can of pumpkin I had leftover after baking Chocolate-Pumpkin Swirl Cake? I decided it was time for a visit from the muffin man…er, woman. I’ve been wanting to try this Smitten Kitchen recipe for ages and this was perfect timing. I kept the recipe the same except for one very important adjustment — adding chocolate chips! Because muffins are always better (actually, most things are always better) with a bit of chocolate. Or a lot of chocolate. But that part’s up to you.
Very slightly adapted from Smitten Kitchen (who found it from Gourmet)
1 1/2 cups flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Sift together flour and baking powder.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.