Pumpkin Chocolate Chip Muffins

There are many uses for pumpkin pie spice aside from the obvious... pumpkin pie. These Pumpkin Chocolate Chip Muffins put pumpkin pie spice to great use and are a perfect breakfast treat. Enjoy!

Ingredients

• 1 1/2 cups

  granulated sugar

• 2/3 cup

  vegetable oil

• 4

  eggs

• 1 1/2 cups

  pumpkin puree (canned or fresh)

• 1/2 cup

  buttermilk

• 3 cups

  all-purpose flour

• 1 1/2 teaspoons

  baking powder

• 1 teaspoon

  baking soda

• 2 teaspoons

  pumpkin pie spice

• 1/8 teaspoon

  ground cloves

• 1/2 teaspoon plus 1/8 teaspoon

  fleur de sel salt

• 1 cup

  semisweet chocolate morsels

Directions

Preheat oven to 375 degrees Fahrenheit (191 degrees Celcius).

In a large bowl mix granulated sugar with all wet ingredients (eggs, vegetable oil, pumpkin puree and buttermilk).

In a medium sized bowl, mix all remaining dry ingredients (all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cloves, fleur de sel salt) except chocolate morsels.

With a wire whisk or electric beater, add dry ingredient bowl to wet ingredient bowl in three stages, scraping down sides of the large bowl in between stages.

Once mixture looks smooth and lump free, fold in chocolate morsels with rubber spatula.

Fill wrapper lined or greased muffin tins 2/3 of the way up with pumpkin muffin batter and bake in the oven on center rack for 20 minutes or until tops of muffin are lightly browned and a toothpick comes out clean from the center of a tester muffin.