Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 cup unsalted butter, melted
2 large eggs
1 cup canned pumpkin purée
1 cup milk
1 cup firmly packed light brown sugar
1 1/4 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line 18 muffin cups with liners.

In a medium sized mixing bowl, sift together flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a large mixing bowl, whisk together melted butter, eggs, pumpkin, milk and brown sugar until well combined. Whisk the dry ingredients into the wet, until just combined; whisk in chocolate chips.

Divide batter into muffin cups. Bake for 23-28 minutes, or until golden brown around the edges and cake springs back when center is touched.

Makes 18 muffins