Prep time: 15 minutes

Cook time: 25-30 minutes

Materials:

• 1/2 cup (1 stick) unsalted butter
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 15 oz. can pumpkin purée
• 3 large eggs
• 1/2 cup brown sugar
• 2/3 maple syrup
• 1 cup semi-sweet chocolate chips

Process:

1. Preheat the oven to 350 degrees F and line a muffin tin with some liners. Set aside.
2. Place the unsalted butter in a small saucepan pan and cook over medium heat, stirring as it melts.
3. Cook 5-8 minutes until a foam forms on top and the butter emits a rich, nutty aroma.
4. Remove immediately from the heat and strain into a clean bowl or cup, leaving the brown bits on the bottom of the pan.
5. Set aside to cool slightly.
6. In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Stir and set aside.
7. In a separate bowl add in the pumpkin purée, eggs and brown sugar. Mix well to combine.
8. Add in the maple syrup and mix to incorporate.
9. Pour the dry ingredients into the wet and mix until incorporated.
10. Pour in the cooled butter and mix well.
11. Lastly add in the chocolate chips and fold in using a spatula.
12. Separate the dough between 12 muffin liners.
13. Bake for 20-25 minutes or until a skewer inserted into the center of the muffin comes out clean.
14. Let cool and ENJOY!