Pumpkin Pecan Chocolate Chip Muffins

To be honest, I'm not a fan of pumpkin pie. Neither is Jake. And every pecan pie I've had is passable, probably because it's store bought. For us, traditional Thanksgiving desserts are kind of disappointing, so we always get a Marie Calendar's Razzleberry Pie. However, Thanksgiving calls out for pumpkin. Not wanting to buck tradition we wanted to find a way to include it and pecans in our festivities. Both flavors are combined in this flavorful and rich muffin. So much better than a pumpkin chocolate chip cookie or a pumpkin pie!

Sprinkle Some Sunshine

Pumpkin Pecan Chocolate Chip Muffins- Sprinkle Some Sunshine

1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar
1 tablespoon molasses
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (Guittard 63% cacao)
1/2 cup chopped pecans

Heat oven to 425 degrees. Spray muffin pans with cooking spray or line with paper cups.

Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool.

In a separate bowl, mix together brown sugar and molasses (tada! dark brown sugar).

- I used the chopper attachment of my stick blender

Add brown sugar mixture and oil to pumpkin mixture, and mix. Add beaten eggs, and mix until well incorporated.

In a separate bowl stir together flour, baking powder, baking soda and salt. Add flour mixture into pumpkin mixture, mix until just combined.

Stir in chocolate chips & pecans.

Using a #20 disher, distribute the batter into prepared muffin cups, so each is 2/3 full.

Bake 13-15 minutes for  regular sized muffins and about 10 minutes for mini muffins or until wooden toothpick inserted into the center comes out clean.

Let muffins cool for 5 minutes. Remove from pan, allow muffins to cool completely on wire rack. Store tightly covered at room temperature.

Yield: 20 muffins