Pumpkin Chocolate Chip Muffins

1 1/2 c. AP flour

1 c. sugar

2 t. cinnamon

1 t. ginger

1/4 t. cloves

1/4 t. nutmeg

(or replace spices with one heaping T pumpkin pie spice)

1/4 t. baking powder

1 t. baking soda

1 t. salt

1/3 c. buttermilk

1 T. vanilla

1/3 c. brown sugar

2 eggs

1/2 c. oil

1 c. pumpkin puree

1 T. cocoa powder

1 c. chocolate chips (opt.)

Combine flour, granulated sugar, spices, baking powder, baking soda and salt.

In a separate bowl combine buttermilk, vanilla, brown sugar, eggs and pumpkin.

Fold the wet into the dry and gently fold until smooth. Stir the cocoa powder into 3/4 c batter.

Scoop batter into a lined twelve cupcake pan. Spoon the cocoa batter on top of the pumpkin batter. With a toothpick, pull the chocolate batter out to marble it. Sprinkle the chocolate chips on top. Bake for 30-40 minutes or until a toothpick comes out clean in a 350 degree oven.

*This recipe makes an excellent pumpkin cupcake, just omit the cocoa and chocolate chips. Great frosted with cream cheese frosting.

Cream cheese frosting:

Whip together:

8 oz. room temperature cream cheese

4 oz. room temperature butter

2 t. vanilla

about 3/4 c. powder sugar