A fall favorite in our home. Serve hot with a cold glass of milk, or serve room-temperature. Make a couple dozen -- these go fast!
Tools: - Muffin tin - Muffin liners - Stand mixer with two bowls - Spatula - Measuring cups and spoons Ingredients: 2 cups flour 2 cups light brown sugar 2 teaspoons cinnamon 1/2 teaspoon salt 2 teaspoons baking soda 1 cup vegetable oil 1 15-ounce can pumpkin puree (canned or frozen from real pumpkins) 4 eggs 2 cups chocolate chips Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. In another bowl, mix together oil, pumpkin and eggs. Make a well in dry ingredients and stir in pumpkin mixture. Fold in chocolate chips. Spoon into muffin tins lined with paper cups. Fill to top. Bake 15-20 minutes for mini muffins, and 20-25 minutes for the regular muffin size. Cool on racks.
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