Pumpkin Chocolate Chip Muffins
Yield: 12 muffins plus 12 mini muffins
ingredients:
1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips, optional
1/2 cup chopped pecans, optional
directions:
1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.
2. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium
saucepan, stirring occasionally, until puree thickens about 5 minutes.
Pour into a mixing bowl & allow to cool for a couple of minutes.
Whisk in brown sugar and oil, then slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder, baking soda and salt.
Whisk flour mixture into pumpkin mixture until just combined.
4. Stir in chocolate chips & pecans, if desired. If your pumpkin
mixture is too hot when you add the chocolate chips you'll get gorgeous
melty chocolate swirls in your muffins instead of chocolate "chips".
DELICIOUS either way!
5. Divide batter among the muffin cups and bake until golden and cooked
through, about 10 minutes for the mini muffins & 13 minutes for the
regular sized muffins.
*P.S. I don't bake these muffins in cupcake papers. I was taking them to
a brunch so I put them in the cupcake papers to be easier to transport
& serve.
Dont these just sound wonderful! I have got to make these today.
YUMMY!
Have a great Saturday!