years ago, when I was a sophomore in college, I came across the most delicious recipe for pumpkin muffins. and boy was I needing that taste. a taste of fall, of leaves burning, a crisp bite to the air. I was away in San Diego, were the seasons do not change, and yearning for home, for autumn in Connecticut. I know it's a little late, now that Halloween and Thanksgiving have passed, but these muffins will carry you into Christmas just as well! trust me, you will not regret the time you put in, for the outcome is pure yum for your tum!
chocolate chip pumpkin muffins (serves about 36)
2 c. brown sugar
1 (15oz) can pure pumpkin puree
1 c. light tasting olive oil
2/3 c. water
4 large eggs
3 1/3 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ginger
1/4 tsp. allspice
1/8 tsp. cloves
2 tsp. baking soda
1 1/2 tsp. slt
1 1/2 c. mini semisweet chocolate chips
- Preheat oven to 350 degrees F. Line muffin tins with paper. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an insider toothpick comes out clean. Cool on wire racks before removing.
And voila! you have a yummy treat for breakfast, snack time, or even dessert. Try them wit a dash of vanilla extract, or even add some cream cheese frosting.
enjoy!
xx
nance
No comments:
Post a Comment