Tuesday, April 27, 2010

Chocolate Chip Pumpkin Muffins

This recipe is super quick to whip up and pretty healthy as far as baked goods are concerned!  It is also easy peasy to modify and you can use extra canned pumpkin, just make sure to add some extra flour, you want to keep the proper consistency. I used extra pumpkin (doubled it) and used an extra 1/2 c. of flour-- I did not bother with extra baking powder or baking soda and they came out great. I wrapped them individually and froze them, they were DELICIOUS and both my coworkers and husband loved them.  Chances are, you have everything but the pumpkin on hand. Make sure you are using canned pumpkin NOT the pie filling!!


This recipe makes a dozen regular muffins or 24 minis.
INGREDIENTS:
  • 1/2  cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/4 cup water
  • 1 3/4 cups all-purpose flour  (I used 1 cup regular and 3/4c wheat)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips
DIRECTIONS:
  •  Preheat the oven to 400 degrees
  • Mix sugar, oil, eggs. Add pumpkin and water.
  • In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.
  • Combine wet and dry mixtures
  • stir in chocolate chips.  
  • Fill muffin cups 2/3 full
  • bake 20-25 minutes for regular size, about 18 for minis.

1 comments:

Sarah said...

I looooove pumpkin and chocolate chips together. I need a picture of these please :o)

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