Pumpkin Chocolate Muffins

Tis the season for pumpkin-flavored goodies. I started the season with a pumpkin muffin at Panera, then got a pumpkin latte or two, and have topped it off with pumpkin creamer for my coffee so I get some every day. But it's time to take it to the next level - pumpkin sweets.

I got this recipe from All & Sundry a couple of years ago, and have made it each fall since. It's easy and delicious, which you know are my two requirements for something I make time and time again. In fact, the first time I made them, we ate them all and then Aaron requested I make another batch immediately. So I did, and we ate all of those too.

(Insanely Good) Pumpkin Chocolate Muffins

1 3/4 c. all-purpose flour

1 1/4 c. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. ground allspice

1/8 tsp. ground cloves

1 small can pumpkin (or 1 1/2 c. homemade pumpkin puree)

1/2 c. milk

1/2 c. vegetable oil

2 Tbsp. molasses

1 c. chocolate chips

Preheat oven to 400 degrees F and lightly grease a 12 muffin tin (or line with paper liners).

Sift flour, sugar, baking powder, salt and spices together in a large bowl. Mix remaining ingredients except for chocolate chips in another bowl. Pour dry ingredients into the wet ingredients and mix. Stir in chocolate chips.

Fill muffin cups 2/3rds full. Bake 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.