Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup melted unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/2 cups plus 1 tbsp all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 425°F (218°C). In a large bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, and vanilla until the mixture is smooth and the sugar has mostly dissolved.
  2. Sift the flour, baking soda, baking powder, cinnamon, nutmeg, and salt directly into the wet ingredients. Using a rubber spatula, gently fold the flour in until no more streaks of white flour remain, leaving the batter slightly lumpy.
  3. Gently fold in the semi-sweet chocolate chips.
  4. Scoop the batter into lined muffin tins, filling each cup nearly to the brim. Bake at 425°F (218°C) for 5 minutes.
  5. Reduce the oven temperature to 350°F (177°C) without opening the door and bake for another 15-20 minutes, or until a toothpick comes out with a few moist crumbs attached.