I had originally planned on making pumpkin chocolate chip bread but in my normal impatient state I decided to go with muffins instead because they're faster! 17 minutes of cooking time, to be exact.
Preheat oven to 350 degrees.
In a large bowl, mix dry ingredients:
1 and 3/4 cups of flour
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
2 tsp. ground cinnamon
3/4 tsp. of salt
In a medium bowl, whisk wet ingredients:
3/4 c. of sugar
1/2 c. of brown sugar
1 and 1/2 c. of pumpkin purée
1/2 c. of melted coconut oil or vegetable oil
1/4 c. of ... lemonade. Not kidding. I've read this is a way to keep the flavor bright and consistency moist and it totally worked.
Using a spatula, mix the wet ingredients in with the dry ingrediens and blend until just incorporated. Don't over mix! Next, fold in 2/3 c. of chocolate chips.
Spoon batter into greased muffin tins and bake for 17 minutes.
They are gooey and rich and OMG, good!