Pumpkin Chocolate Chip Muffins

• 4 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 8 ounces cream cheese, room temp
• 1 1/2 cups packed light brown sugar
• 1 3/4 cups 100% pure pumpkin (half of a 29 oz can)
• 2/3 cup heavy cream
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk chocolate chips
• 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 400-degrees with rack in middle. Spray 4 mini muffin pans with non-stick cooking spray.
2. Combine flour, baking powder, baking soda, spices, and salt in a large bowl.
3. In a separate bowl, beat together the softened butter and cream cheese with the brown sugar until smooth. Mix in pumpkin, cream, eggs and vanilla.
4. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chocolate chips.
5. Divide batter among the muffin cups. Bake 15 minutes until wooden pick comes out clean. Cool muffins in the pan 5 minutes, then remove muffins onto a cooling rack.
6. If using regular sized muffin pans, bake about 20 minutes.

flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, cloves, salt, unsalted butter, cream cheese, brown sugar, pumpkin, heavy cream, eggs, vanilla, milk chocolate chips, semisweet chocolate chips

Taken from www.epicurious.com/recipes/member/views/pumpkin-chocolate-chip-muffins-50103929 (may not work)