Pumpkin Chocolate Chip Muffins

My jeans may be bursting at the seams these days but hot dog, these were goooood!! Made the house smell scrumptious all morning long. These muffins have a nice spice to them and the chocolate chips just melt in your mouth.

Pumpkin Chocolate Chip Muffins
recipe from she's in the kitchen

1 15 oz. can pumpkin ( I use Libby's)

2 cups brown sugar, packed

2 sticks unsalted butter, melted

4 large eggs

1/2 cup apple cider

3 1/2 cups flour

2 t. baking soda

2 t. baking powder

1/2 t. salt

4 1/2 t. cinnamon

4 1/2 t. ginger

1 t. nutmeg

1/2 t. cloves

1 cup milk chocolate chips (I used 1 1/2 c), plus more for the tops

1. Preheat oven to 350F. Grease muffin tins.

2. Place the pumpkin, brown sugar, and melted butter in mixer bowl and mix well.

3. Add the eggs and mix again, then add the cider.

4. Add the flour, baking soda, baking powder, and spices and salt to the mixer bowl.

5. Mix on low until well blended, then add the chocolate chips and mix one more time.

6. Using an ice cream scoop, scoop batter into muffin tins: for regular sized muffin tins and using a normal ice cream scoop, each muffin should be one scoop. Continue filling tins until all the batter is gone. Sprinkle one or two ( or three!) chocolate chips on top of each muffin.

7. Bake for around 25 minutes, or until tops are firm when gently pressed with your finger.

8. Remove to cool. After ten minutes, use a dull knife to edge out the muffins and let cool further on a cooling rack.