I decided to make these jumbo size this time, but normally I make them regular size. They are moist and so good. I like the different types of chips in these, but it will be just as good without the chips.
LOADED PUMPKIN MUFFINS
(makes 12 or 6 jumbo)
Ingredients:
*1 1/2 cups all purpose flour
*1 teaspoon baking soda
*1/2 teaspoon baking powder
*1/4 teaspoon salt
*2 teaspoons ground cinnamon
*1/4 teaspoon allspice
*1/4 teaspoons ground nutmeg
*1/4 teaspoon ground ginger
*1/2 cup pecans or walnuts, chopped
*1/3 cup chocolate chips
*1/3 cup white chocolate chips
*1/3 cup butterscotch chips
* 2 large room temperature eggs
*1/2 cup light brown sugar
*1/2 cup granulated sugar
*1 teaspoons pure vanilla extract
*1/4 cup whole milk
*1/2 cup vegetable oil
*1 1/2 cups pumpkin puree
Directions:
~Preheat oven to 425 degrees.
~Line muffin tin with papers or spray the tin with cooking spray.
~In a mixing bowl, whisk flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg and ginger together.
~Stir in nuts, chocolate chips, white chocolate chips, and butterscotch chips until well coated.
~In another mixing bowl, whisk eggs.
~Add in brown sugar, granulated sugar, vanilla, milk, and vegetable oil and mix until well incorporated.
~Stir in pumpkin puree until well mixed.
~Pour into dry ingredients and mix until just combined (do not over mix).
~Pour into muffin tins, about 3/4 the way full.
~Bake for 5 minutes.
~Reduce oven to 350 degrees and bake for 15-18 minutes (for jumbo 25-30 minutes).