How to Make the Best Breakfast with Pumpkin Chocolate Chip Muffins

These muffins are a perfect holiday morning breakfast! We’re not ready to let the pumpkin season go, and neither should you.

2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin purée
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice or combine 1 teaspoon cinnamon, 1/2 teaspoon ginger and a dash of ground cloves
1 1/2 cups semisweet chocolate chips
1/2 cup pecan pieces
Cooking spray or paper liners for muffin pan

Preheat oven to 400°. Place paper liners in or coat a 12 cup muffin pan with cooking spray.
In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice (or combined spices) and salt. Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips and pecans. Use an ice cream scoop to fill greased or paper-lined muffin cups three-fourths to almost all the way full.
Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Makes 1 dozen muffins.

By Chef Therese Harding