This is a single serving version of my favorite pumpkin bread recipe. Takes less than 45 minutes start to finish to serve up this fall inspired snack!
Preheat the oven to 350. Grease a muffin pan with non stick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter, sugar and vanilla until light and fluffy. Add in the eggs, one at a time, then add the pumpkin. Mix well. Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend well, scraping down the sides of the bowl as needed.
Pour in 1 cup of the chocolate chips. Gently mix together with a spatula.
Fill muffin tins 2/3 of the way full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips.
Bake the muffins for 20 to 22 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.