Pumpkin Chip Muffins

This was not at all what I intended to back this week. I was actually planning on perfecting my red velvet cupcakes. Maybe I'll still get around to it but I'm not sure. I start school this week so I'm pretty sure my week is going to be very very busy. This whole school thing is actually what started the muffin light bulb in my head. I normally wake up every morning and make Mark breakfast before he goes to work since it's my job as house woman (that's the title I gave myself since we aren't married). Sooooo I thought I'd just make something that he can grab on his way out the door since I'll be gone an hour before he even needs to wake up.

I had good intentions at first....and then while I was at the grocery store I had this ridiculous craving for pumpkin....Luckily for me Mark actually likes pumpkin! Alright! Enough about my day and more about this tasty tasty cupcake

Pumpkin Chip Muffins
Yields: about 16 muffins


INGREDIENTS
1 1/2 cup flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/8 tsp fine salt
2 large eggs
1/4 cup nonfat milk
1/3 cup nonfat Greek yogurt
1/2 vegetable oil
1 can (15 oz) pumpkin puree
1 cup semi sweet chocolate chips (you can use whatever chips you like...white...dark...milk...)

DIRECTIONS

1.) Preheat the oven to 400F. Line your muffin tin. You could just spray the pan with non stick spray if you'd like but I like liners. I think they're nice to look at.

2.) In a large bowl ( I used my stand mixer bowl) mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. Set aside.

3.) In a medium size bowl mix together the eggs, milk, yogurt, vegetable oil and pumpkin puree.

4.) Mix together the wet and dry ingredients until they are nicely combined. Mix in half of the chocolate chips.

5.) Fill up your liners and pop those babies into the oven. It should take 15-20 minutes for them to finish up.

Enjoy (^_^)