I THINK THESE ARE MY FINAL PUMPKIN RECIPE FOR THIS FALL. This makes me feel a little sad and a little accomplished. Ha! We have done a lot with pumpkin, even just counting versions that go in cupcakes liners (like pumpkin zucchini muffins, pumpkin doughnut holes in a mini muffin pan, and of course pumpkin cupcakes.) These muffins are what you want because 1) they have a not too sweet pumpkin base that is good sans chocolate chips if you are using them for breakfasts and snacks more than desserts.
And 2) when you add chocolate chips to the base it is enough sweet without being too much.
(REALLY GOOD) PUMPKIN CHOCOLATE CHIP MUFFINS
Serves 12 muffins
1 and 3/4 cups flour
1 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 eggs
15 ounces pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips
Preheat oven to 375 degrees. Stir together flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg. In a separate bowl combine eggs, pumpkin puree, vegetable oil, and vanilla extract. Combine wet and dry ingredients. Fold in chocolate chips. Divide batter into lined muffin pan. Bake for 20-22 minutes.
- 1 and ¾ cups flour
- 1 cup sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 eggs
- 15 ounces pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- Preheat oven to 375 degrees.
- Stir together flour, sugar, brown sugar, baking soda, salt, cinnamon, nutmeg.
- In a separate bowl combine eggs, pumpkin puree, vegetable oil, and vanilla extract.
- Combine wet and dry ingredients. Fold in chocolate chips. Divide batter into lined muffin pan.
- Bake for 20-22 minutes.
Adapted from Lovely Little Kitchen.
