Pumkin-Chocolate Muffins

Lucas and I made these muffins this morning. They taste great and made our house smells delicious! I doubled the recipe (would have tripled it to use the whole can of pumpkin) and use butterscotch chips. Well.... what are you waiting for....

Insanely Good Pumpkin-Chocolate Muffins (from Food Goodness)

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tbls 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 can pumpkin [edited to clarify that this should be the ‘regular’ size can of pumpkin, not the large variety — the original recipe calls for 1 CUP of pumpkin so if that’s easier use that measurement]
1/2 cup milk
1/2 cup vegetable oil
2 tbls molasses
Some amount of chocolate chips

• Preheat oven to 400˚ and lightly grease a 12 muffin tin.
• Sift (or stir well) flour, sugar, baking powder, salt and spices together in large bowl.• In a separate bowl, whisk together pumpkin, milk, oil, and molasses.
• Pour wet ingredients into the dry and mix.
• Stir in your desired amount of chocolate chips
• Fill the muffin cups 2/3s full.
• Bake 18-20 minutes, until toothpick or knife inserted in center comes out clean.