The weather is changing and
starting to cool down. Well, it’s a bit fickle here on the west coast, but it’s
getting there. In the meantime I’m enjoying the smell of pumpkin spice
everything!
To embrace fall, and welcome
October, I’m dusting off an old favorite, and making my delicious pumpkin-chocolate
chip muffins. Last year, my recipe was slightly different by adding a pinch of
salt and pumpkin spices, but this year I decided to spruce it up, and I have to
say—the muffins came out absolutely delicious!
To make your own, just follow this
year’s recipe below, or click here to follow last year’s version.
Enjoy!
What You’ll Need:
- 1 large mixing bowl
- Automatic hand mixer
- Plastic spatula
- 2 Cupcake tin holders
- Cupcake wrappers
- Oven mitts
- 2-4 cooling racks
Ingredients:
- 4 eggs
- 2 cups sugar
- 1 can Pumpkin (I used the Sprouts label)
- 1-1/2 cups vegetable oil
- 2 1/2 cups all-purpose unbleached white flour
- 1 teaspoons baking soda
- 2 teaspoon baking powder
- A few good dashes of Cinnamon;
- A few good dashes of Nutmeg
- Couple drops of Vanilla Extract
- 1 bag of semisweet ENJOYLIFE mini chocolate chips
Baking directions:
- Preheat oven to 400°.
- In a large mixing bowl, mix up the following until smooth: eggs, sugar, pumpkin, oil, flour, baking soda, baking powder, canned pumpkin, nutmeg, cinnamon and dash of vanilla extract.
- Once mixture is smooth, fold in the mini chocolate chips.
- Fill paper-lined muffin ¾ of the way, to almost all the way, full.
- Place cupcake trays into oven.
- Set timer, and bake for 20 minutes.
- (Be careful not to burn them. Tops can scorch before center is fully cooked, so keep a close eye on these.)
- Once ready, grab oven mitt and remove hot cupcake trays from the oven and place onto cooling rack.
- Allow muffins to cool down for 15 minutes before removing onto a separate cooling rack.
- Allow muffins to cool 10 minutes. Insert toothpick to make sure center is fully cooked. If not, add back into the oven for 10 minutes.
Makes 2 to 2 ½ dozen muffins.
