Who doesn’t want to fill their kitchen with the aroma of pumpkin? The chocolate chip pumpkin muffin is the perfect treat this winter. From personal experience, I can confidently say that the sweetness of the chocolate perfectly complements the neutral flavors of the pumpkin.
INGREDIENTS:
4 large eggs
Brown sugar (120g)
Pumpkin puree (320g)
Vanilla extract (2 teaspoons)
Melted butter (120g)
All-purpose flour (320g)
Baking powder (2 teaspoons)
Baking soda (1 teaspoon)
Cinnamon powder (4 teaspoons)
Chocolate Chips (as much as you want!)

INSTRUCTIONS:
Start by cracking the eggs into a medium-sized bowl.
Add in brown sugar and whisk until blended
Add the vanilla extract and pumpkin puree and whisk until blended.
Melt the butter in the microwave and pour into the mixture. Whisk until blended.
Sift the flour, baking powder, baking soda, and cinnamon into a homogeneous mixture.
Fold the batter until everything is fully incorporated.
Add muffin liners to the muffin tray and fill the liners with equal amounts of batter.
Sprinkle some chocolate chips on the top of each muffin.
Bake the muffins at 350 °F for 25 minutes.
Let the muffins cool down and enjoy!

REVIEWS:
A few Greeley Students tried these muffins, and here’s what they had to say!

“It melts in your mouth. The flavor is light, but you can definitely taste it. This muffin would go well with a drink like coffee or tea.” – Andrew Nam

“These muffins are to die for. I love how the pumpkin isn’t too sweet.” – Ken Fernandes

“The flavor is kind of subtle but has a strong kick at the same time. I definitely recommend them!” – Henry Xue