1 cup pumpkin
1/2 cup butter, melted
1 TBS pumpkin spice (or 1/2 tsp. nutmeg, 1 tsp. cinnamon, 1/2 tsp. allspice)
1 tsp baking soda
1/4 tsp. baking powder
1/4 tsp salt
1 cup sugar
1 2/3 cup flour
1 cup chocolate chips
Mix together wet ingredients. Mix dry ingredients and fold into mixed wet ingredients. Put in greased muffin tins and bake at 350 for 20-25 degrees. Makes 12 regular muffins or 24 mini muffins.
Tip: Use ice cream or cookie scoops like these for perfect sized muffins every time! The bigger scoop works best for regular muffin pans and the little scoop works best for the mini muffin pans... and for cookies!
Also I usually double the batch- you can put the batter in the fridge to cook some fresh the next day or freeze cooked ones- they freeze great.