I spied this recipe on Sibi's blog the other day and knew it was just what the doctor ordered for my Sunday morning.  I was not having the greatest of weekends.  But Saturday night I feel asleep ridiculously early and slept in nice and late on Sunday morning.  Topping off my much needed rest fest with these muffins really did the trick for my soul.  Sometimes making muffins in silence on a crisp morning, sorting out the thoughts in your head and taking deep cleansing breaths can be incredibly healing.

I am re-posting the recipe here as I made it.  I did make a few changes to suit my tastes.  But it's pretty much the same as her and I must say she is totally right...these are sooo delicious!




Pumpkin Chocolate Chip Muffins

Ingredients:
* 1 2/3 cup flour (I used Better Batter)
* 1 tbls pumpkin pie spice
* 1 tsp baking soda
* 1 tsp baking powder
* 1 cup sugar
* 2 large eggs, separated
* 1 cup pumpkin puree (not pie mix)
* 1/4 cup melted butter
* 1/4 cup low fat or no fat sour cream
* 1 tsp vanilla extract
* 1/2 cup chocolate chips (I used giant dark chocolate chips)

Directions:
* In medium bowl, mix first four ingredients (flour, spice, soda and powder).
* In small bowl, separate eggs whites from yolks.  Keep the whites separated in small bowl.  Whisk whites until frothy- soft peaks.
* In large bowl, add egg yolks and remaining wet ingredients (sugar, pumpkin, butter, sour cream, extract).  Whisk together. 
* Add dry ingredients to wet ingredients.  Mix together well with spatula. 
* Fold in egg whites.  This is to add volume as I used gluten free flour and it doesn't rise like regular AP flour (because hello...no gluten).  If you are not GF, you can feel free to just omit this whole step and add your eggs like normal all at the same time.
* Add chocolate chips.  Mix just enough to incorporate.
* Scoop into muffin tins.  Makes 12-16 muffins.
* Bake at 350 for 24-30 mins.