Tuesday, October 29, 2013

Pumpkin Chocolate Chip Muffins

So when I decided to make these muffins this morning, the only thing I realized I didn't have were milk chocolate chips (who'd of thought?!) and the pumpkin purée. The chocolate chips were easy enough to find, but the pumpkin purée proved to be harder to find. I went to four different grocery stores before I found a can of pumpkin purée. Sigh....how was it so hard? Apparently, it has been a bad year for pumpkins.
Anyways, pumpkin purée problems aside, there's a fall recipe that I want to share with you all! I haven't had goo luck with muffin recipes in the past, but this one actually turned out really well, so I'm excited!! I'm writing this as I watch a marathon oh 'The Haunted' on Animal Planet. This recipe is for a batch of Pumpkin Chocolate Chip Muffins, which a perfect not only for fall but for Halloween because of their orange and black coloring!

1 3/4 cup flour
1 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup canned puréed pumpkin
1/2 cup milk
1/2 cup vegetable oil
1 cup milk chocolate chips

Preheat the oven to 400F and grease a muffin tin for 12 muffins.
Whisk together flour, sugar, baking powder, cinnamon, nutmeg, milk,  oil and pumpkin until smooth.
Fold in your chocolate chips. Use as many as you want, depends how chocolaty you want your muffins to be!
Scoop evenly into your muffin tin. (For this you can also use smaller muffin slots if you want, it's up to you and depends how many muffins you want to make.)
Bake for 20-30 minutes.
Best when they are warm, but delicious no matter what!

For me, this recipe made 12 good sized muffins.

I am sorry that my grammar has been going badly over the past few posts, that's what I get for typing on an iPad instead of my computer and for not double checking my work after...apologies!

Sara :)

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