Pumpkin and Chocolate?!?! What's not to love?
These muffins are great! I did switch up the recipe a bit by adding less sugar (1 1/2 cups) and added 1 tsp of pumpkin pie spice. I thought they came out great! We've been enjoying these as a morning snack. It make 2 dozen, so I froze the other dozen for later use. Enjoy!
Pumpkin Chocolate Chip Muffins
Ingredients:
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar (I used 1 1/2 cups)
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar (I used 1 1/2 cups)
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
- Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Source: AllRecipes.com
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