Pumpkin Chocolate Chip Muffins

Makes 1 dozen muffins

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 c (1 stick) room temp salted butter

1 1/3 c granulated sugar

2 eggs

2 teaspoons vanilla

1 c pumpkin puree

1 c semi-sweet chocolate chips

-Preheat your oven to 350 degrees (F) and line a muffin tin with liners

PRO TIP: To achieve nice high muffin tops, stagger your liners out (6 per muffin tin) and leave a spot between each one. Also, if you don't have cupcakes papers, just push parchment squares into each muffin cavity!

-In a medium bowl whisk together your flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Set aside.

-In the bowl of a stand mixer ( or just another large bowl ) cream your butter and sugar together until light and fluffy, about 5-7 minutes.

-Add your eggs one at a time to your sugar/butter bowl, thoroughly combine after each one. Add the vanilla and the pumpkin puree and combine.

-Next add half your dry mix to the wet mix and fold together until just combined, repeat with the other half of dry ingredients.

-Lastly, fold in your chocolate chips. Be sure not to overmix or your muffins will turn out tough.

-Use a 2.6 oz scoop (about 1/2 cup) to divide the batter evenly among 12 muffin cavities. Be sure to scoop a generously heaping amount for the perfect muffin tops.

-Bake the muffins for 20-25 minutes or until the tops begin to become slightly golden brown and let cool a bit before enjoying.