Pumpkin Chocolate Chip Muffins

Nate and I are pretty much completely unpacked and organized in our new house. You can see some pictures of our decorated home on our family blog here. We are still absolutely in love with our home, and my parents were even able to spend the night in our lovely guest bedroom on Sunday night, as they spent Thanksgiving in Idaho.

Anyway, I think all of our boxes are unpacked, or at least mostly unpacked (we have maybe 2 or 3 that have only been partially unpacked). Yet even with 99% of our things in their proper place there are a couple of very important things that seem to have gone missing. Our measuring cups and spoons. Of course. And I swear to you that they are not in the bottoms of any of these partially unpacked boxes (believe me, I've checked) and so it appears they have vanished into thin air. It must be magic. Well, as you know, with cooking, and especially baking its fairly important to know the proper measurements of every ingredient in a recipe. Especially when you have a cooking blog, and want to provide your readers with the utmost correct recipes possible for them. Fortunately, we somehow managed to have our 1/3 measuring cup, and our 1 TBS measuring spoon. And we also have our liquid measuring cups, so I've used those for bigger measurements as well (Is that bad?!)

So the point of my ramblings are, that I used a 1 TBS spoon to figure out how much approximately 1/2, 1 1/2 and 2 tsp are. So, hopefully I did those right. All I really know is that these muffins turned out amazing. And if you don't trust my recipe, based on my current lack of measuring cups and spoons, here are the two recipes I looked at for inspiration. Here and here.

Pumpkin Chocolate Chip Muffins 

1 1/2 cups white sugar
1/4 cup brown sugar
1/4 cup oil
4 eggs
1 3/4 cup canned pumpkin
1/2 cup water
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
20 cloves, ground (or 1 tsp)
1 1/2 tsp cinnamon
1/2 tsp salt
2 tsp allspice
10 oz chocolate chips

1. Preheat oven to 375 degrees.
2.  Mix sugars, oil, and eggs in a large mixing bowl.
3. Stir in pumpkin and water.
4. In a separate mixing bowl combine flour, baking powder, baking soda, salt, and spices.
5. Add dry mixture to wet mixture, while stirring until completely mixed.
6. Stir in chocolate chips.
7. Grease muffin pan with cooking spray or use muffin liners.
8. Fill muffin cups about 2/3 of the way with batter.
9. Bake in preheated oven for 20 minutes.

Enjoy.

I'm always so tempted by the mini pumpkin chocolate chip muffins I see in the bakery section of grocery stores. I think pumpkin chocolate chip muffins (or cookies) are my favorite way to eat pumpkin. These turned out super delicious. And even though my measurements were maybe approximates, I think you should still make this recipe, and let me know what you think. You won't be disappointed!