I always say that muffins are just cupcakes with good PR. Let’s be honest folks, it’s eating cake for breakfast. To definitively take these breakfastcakes into the land of cupcakes, add a dollop of cream cheese frosting. Pumpkin never tasted so good. –Ellen
3/4 cup white sugar
1 stick of butter, softened at room temperature
1.5 teaspoons vanilla
3/4 cup canned pumpkin
2 Tablespoons milk
1.5 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon (Love cinnamon? Up this to 1/2 tsp.)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips
1. Preheat the oven to 400 degrees. (Use convection, if you have that option.) This recipe makes 12 muffins. Line your muffin cups with paper liners.
2. Cream butter. Slowly beat in sugar. Add one egg at a time, beating well to combine. Stir in vanilla, pumpkin, and milk.
3. In a separate bowl, sift together, the flour, baking soda, baking powder, spices, and salt. Slowly add this dry mixture to your wet mixture. Stir in chocolate chips.
4. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.