Pumpkin Chocolate-Chip Muffins

Pumpkin chocolate chip muffins are a must-have this season! Start by preheating your oven to 375 degrees.

Here are the ingredients you need to make them:

1 1/2 cups of GF all-purpose flour (or regular all-purpose flour)

1 1/2 heaping teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

3/4 cup packed light brown sugar

2 large eggs (or 1/4 cup of applesauce)

15-oz can pumpkin

1/2 cup honey vanilla Greek yogurt (you can use plain or just vanilla yogurt as well)

1/4 melted butter or margarine

1 teaspoon vanilla extract

2/3 cups of Ghriardelli 65% dark chocolate chips

Mix together brown sugar and eggs (or applesauce). Then add pumpkin, yogurt, melted butter, and vanilla until smooth. In a separate bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry flour mixture to the wet mixture. Mix in the chocolate chips.

Put the batter into the mini-muffin tins. Bake for 8-10 minutes.

**Those with milk allergies should not use the Greek yogurt and should use dairy-free chocolate chips for this recipe.**