(from Muffins by Elizabeth Alston)
Makes 12 regular or 48 miniature muffins
1-2/3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup plain pumpkin puree (half of a 15-ounce can)
½ cup (1 stick) butter, melted
1 cup (6 ounces) chocolate chips
Grease muffin cups, or use foil or paper baking cups.
Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl.
Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened.
Scoop batter evenly into muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool. Wrap in a plastic bag and keep for 1-2 days. Reheat before serving.