So moist and chocolaty, these Pumpkin Chocolate Chip Muffins are the perfect snack to get you into the fall season! These muffins have the perfect combination of all your fall favorites flavors....pumpkin, cinnamon, nutmeg, ginger and clove!
Add flour, baking soda, ground spices, and salt to a sifter. Hold your sifter over a large bowl and sift the ingredients into the bowl. After sifting, your dry ingredients should equal 1 and 1/2 cups.
In the bowl of your Kitchen Aid (or you can use an electric hand mixer) cream the butter and sugar until light and fluffy. If you are using a Kitchen Aid, you will want to use your wire mixing attachment.
Add the eggs, one at a time, beating well after each addition.
Next, add in the vanilla extract. As the mixer is working, scrape down the sides of the bowl.
Stop the KitchenAid and switch out the wire mixer attachment with the white bread paddle attachment. With the mixer on low speed, add the flour mixture and pumpkin puree to the wet ingredients, in three additions, beginning and ending with the flour mixture.
Fold in the chocolate chips.
Fill the muffin cups a little above half way with the batter using a spoon or an ice cream scoop.
Place muffin plan in the oven and bake for about 18 -20 minutes.
Place on a wire rack to cool.
If using a regular flour, you'll still want to use 1 1/2 cup of flour. It's going to be the same measurements as the gluten free flour.