Friday, September 13, 2013

Pumpkin Chocolate Chip Muffins

Passing Notes Today:  Mrs. Gosling

Hi ladies!  It's that time of year again.  School!  Football!  Sweatshirt & jeans!  Pumpkin roll and now pumpkin muffins.

I have added another staple to the fall time grocery list of goodies (don't worry, I'm still baking 10 loaves of banana bread a week).  The kiddies are eating more than ever and wanting their home cooked snacks, in their lunch boxes.  For ease and a little sweet - I wanted to add an autumn appropriate muffin, that I can make, freeze and throw in a ziploc.  I made some pumpkin bread last week and so I had puréed pumpkin on hand.  I searched Pinterest for a new recipe and found this bloggers delight.  Perfect!  

Pumpkin Chocolate Chip Muffins

  • 4 eggs
  • 2 cups sugar or raw sugar (can be reduced)
  • 1 (16 oz.) can pureed pumpkin (or two cups cooked and pureed fresh pumpkin)
  • 1 1/2 cups oil (vegetable, Canola, or olive)
  • 3 cups flour (whole-wheat, white, or any combination of both)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1-2 cups chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
To freeze: Thoroughly cool muffins and stick in an airtight freezer bag and freeze for up to 6 weeks.
To thaw: Let muffins thaw at room temperature for 30 minutes to an hour. Or, defrost individually for 1-2 minutes in the microwave.
Makes 24-30 muffins.

And here is the sneak attack and VICTORY
Monkey See, Monkey Do
Happy Baking,

Note from Mrs. Kelly:  Is it weird to do a sneak attack that involves driving in a minivan?

No comments:

Related Posts Plugin for WordPress, Blogger...