I love these pumpkin muffins. I eat way too many when I make them, so I force myself to give some away or freeze them. They are a little piece of FALL in muffin form!
RECIPE
4 eggs
2 C. sugar
15 oz canned pumpkin
1 1/2 C. oil
3 C. flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 bag milk chocolate chips
* In a large bowl, whisk flour, soda, powder, cinnamon, and salt together then set aside. In another large bowl beat eggs, sugar, pumpkin and oil until well combined. Add flour mixture and beat until all the flour is incorporated. Fold in chocolate chips. Line each muffin cup and fill about 2/3 full. Bake at 400 for 15-17 minutes (when a toothpick comes out clean). Transfer to a cooling rack and let cool completely before eating. Makes 18-24 (depending on how much you fill them).
RECIPE
4 eggs
2 C. sugar
15 oz canned pumpkin
1 1/2 C. oil
3 C. flour
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 bag milk chocolate chips
* In a large bowl, whisk flour, soda, powder, cinnamon, and salt together then set aside. In another large bowl beat eggs, sugar, pumpkin and oil until well combined. Add flour mixture and beat until all the flour is incorporated. Fold in chocolate chips. Line each muffin cup and fill about 2/3 full. Bake at 400 for 15-17 minutes (when a toothpick comes out clean). Transfer to a cooling rack and let cool completely before eating. Makes 18-24 (depending on how much you fill them).
Tips:
- I filled the cups about 1/4" from the top of the liner- it might seem like too much batter, but they'll bake up perfectly.
- Make sure you freeze the extras so they stay fresh- they're really good right out of the freezer. They make less of a mess too (for those of you that have little fingers at home :)
* Adapted from a Taste of Home recipe.
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