Pumpkin Chocolate Chunk Muffins

Nothing much to say today.  It's been a long week and I'm tired, but these muffins definitely served as a pick-me-up. These are DAMN good.  They're especially good warm, when the chocolate is still melty.  A friendly piece of advice: make sure you have people to share with or you'll end up eating more than you intended.  You'll wake up from your pumpkin and chocolate coma smeared with chocolate wondering how on earth you ate four muffins and feeling a little under the weather.  It's not a road you want to go down.  Trust me.

yields approximately 18 muffins  

Ingredients:

1⅔ cup all purpose flour

1 cup granulated sugar

1 ½ teaspoon cinnamon

1 teaspoon nutmeg

½ teaspoon ginger

½ teaspoon allspice

1 tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

2 large eggs

1 cup plain pumpkin puree

1 stick unsalted butter, melted

6 ounces semi-sweet chocolate, roughly chopped

Instructions:

1. Preheat oven to 350 degrees and line muffin tins with baking cups.

2. In a medium bowl, whisk together, flour, sugar, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder, and salt.

3. In a large bowl beat together eggs, pumpkin, and butter.  Slowly add the dry ingredients and mix until well combined. Fold in the chocolate chunks with a spatula.

4. Scoop batter evenly into muffin tins and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.

5. Let cool in pan for 5 minutes before removing and cooling completely on a wire rack.  These muffins can be stored in an airtight container for up to 4 days.

 Adapted from Table for Two.