A friend of mine posted this recipe last year. I tried it out on my family and we have a new fall favorite. The recipe says it makes 15 regular size muffins and I can get about 36 mini muffins out of this batch.
Recipe from a calendar of B&Bs; this is from The Melville House, Newport, RI. Everyone LOVES these muffins; they are delicious! I can’t count how many times I’ve made these. Also, I’ve clarified a couple of the directions here, but these are super-easy!
1 2/3 c. all-purpose flour
3/4 c. sugar
1 T. pumpkin pie spice
1 t. baking soda
1/4 baking powder
1/4 t. salt
1 c. canned pumpkin
2 large eggs
1/2 c. butter or margarine, melted
1 c. semisweet chocolate chips
Preheat oven to 350. Line fourteen or fifteen muffin-pan cups with paper liners, or grease the cups.
Combine dry ingredients: flour, sugar, pumpkin pie spice, bakiing soda, baking powder, and salt. In a separate bowl, mix the wet ingredients: pumpkin, eggs, and butter until blended. Stir in chocolate chips. Pour over flour mixture and stir just until ingredients are moistened. Spoon batter into paper liners, filling about 3/4 full. Bake 20-25* minutes or until puffed and springy to the touch. Remove muffins from pan. Serve warm. Makes 14 or 15 muffins.