- 1 2/3 cup all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground mace
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 cup (canned) pumpkin
- 1/2 cup melted butter or margerine
- 1 cup sem-isweet chocolate pieces
Preheat oven to 350°.
Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups; set aside.
In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, mace, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
In another medium bowl, combine the eggs, pumpkin, and melted butter or margarine. Add the pumpkin mixture all at once to the flour mixture. Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 350° oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
Be careful not to over-bake. Remove from muffin cups; serve warm. Makes 18 muffins.
Source: MidwestLiving Double-Flavored Muffins
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