Pumpkin Chocolate Chip Muffins

This time of year I tend to search for pumpkin recipes. These muffins are a bit heartier than the pumpkin muffins I usually make. Although not a super tender muffin, the muffins are great! They are more like a muffin than a cupcake.

2 ½ cups (10 ¾ oz) all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons pumpkin pie spice (or use ¾ tsp cinnamon, 3/8 tsp ginger, ¼ tsp allspice, and ¼ tsp nutmeg)
½ teaspoon salt
1 cup (9 ½ oz) solid-pack pumpkin
1 cup (7 ½ oz) packed light brown sugar
¾ cup (6 oz) milk
2 eggs
6 tablespoons (3 oz) unsalted butter, melted
1 cup (6 oz) semisweet chocolate chips
½ cup (2 oz) chopped walnuts

Preheat the oven to 400°F. Line18 standard muffin cups with paper baking cups or spray with Baker’s Joy. (I actually just made 12 large muffins instead of 18 standard muffins.)

Combine flour, baking powder, pumpkin pie spice and salt in bowl of electric stand mixer. Beat pumpkin, brown sugar, milk, eggs, and butter in medium bowl until well-blended. Add pumpkin mixture, chocolate chips and walnuts to flour mixture; mix at low speed 30 seconds or just until moistened. Spoon evenly into prepared muffin cups, filling two-thirds full.

Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.

Recipe source: Kitchen Aid Baking Companion