Jumbo Chocolate Muffins with Pumpkin

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 cups lightly brown sugar light packed
• 2 large eggs 
• 0.7 cup milk 
• 1 cup oz pumpkin canned
• 0.8 teaspoon salt 
• 0.8 cup semi chocolate chips 
• 8 tablespoons butter unsalted cooled melted
• 0.7 cup cocoa powder unsweetened
• 1 teaspoon vanilla 

Equipment

• bowl
• oven
• toothpicks
• muffin liners
• chopsticks

Directions

1. Heat oven to 400 degrees F. Line 6 jumbo muffin cups with paper liners.
2. Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl.Stir the brown sugar around in a second bowl and mash out any lumps. Stir in the pumpkin, eggs, milk, and vanilla and mix well.
3. Pour the dry mixture into the pumpkin mixture and stir a few strokes, then pour the melted butter in and stir (never over-beat muffin batter) until blended.Stir in the chocolate chips. Reduce oven heat to 375 degrees F. Divide batter equally among muffin cups and bake for 23-26 minutes or until a toothpick or chopstick inserted in center comes out clean.