Another day, another pumpkin recipe. 🙂

Pumpkin Chocolate Muffins

nonstick cooking spray, for the pan
2 cups unbleached all-purpose flour
1/2 teaspoon salt (rounded measure)
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon allspice
1 tablespoon granulated sugar
1 tablespoon orange zest, grated or chopped
1/3 cup dark brown sugar (packed measure)
1 cup mashed pumpkin (or squash or sweet potato)
1 large egg
1/2 cup milk
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted
2 cups chocolate chips
1 cup pecans
Preheat the oven to 400ºF.
Lightly spray 12 standard-sized muffin cups with nonstick spray or use cupcake liners.
Combine the flour, salt, baking powder, spices, granulated sugar, and orange zest in a medium-sized bowl, and stir until well blended.
Crumble in the brown sugar, and mix with a fork and/or your fingers until thoroughly combined.
Measure the pumpkin (or squash or sweet potato) into a second medium-sized bowl.
Add the egg, milk, and vanilla, and beat with a fork or a whisk until well blended.
Slowly pour this mixture, along with the melted butter, into the dry ingredients.
Stir with a spoon or a rubber spatula from the bottom of the bowl until you have a uniform batter.
Don’t overmix.
Fold in chocolate chips and nuts.
Spoon the batter into the prepared muffin cups.

Bake in the center of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted all the way into the center comes out clean.
Remove warm muffins from the pan and cool at least 30 minutes before serving.