Melissa and I made these today and they are yummy! Perfect for the fall!
Pumpkin Chocolate Chip Muffins
Yield: 12 muffins plus 12 mini
muffins
ingredients:
1 15 ounce can 100% pumpkin
1 teaspoon
ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1
cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly
beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon
baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips,
optional
1/2 cup chopped pecans, optional
directions:
1. Heat
oven to 425 degrees. Spray muffin pans with cooking spray or use papers.
2. Bring
pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring
occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl
& allow to cool for a couple of minutes. Whisk in brown sugar and oil, then
slowly whisk in eggs.
3. In a separate bowl whisk flour, baking powder,
baking soda and salt. Whisk flour mixture into pumpkin mixture until just
combined. Stir in chocolate chips & pecans, if desired.
4. Divide
batter among the muffin cups and bake until golden and cooked through, about 10
minutes for the mini muffins & 13 minutes for the regular sized
muffins.
Alternate version:
Leave out the chocolate chips and pecans and glaze with an orange drizzle instead:
Orange Drizzle
1/2 cup powdered sugar
1/4 tsp finely grated orange zest
4 tsp orange juice
Mix together and drizzle over warm muffins.
From: http://sprinklesomesunshine.blogspot.com/2011/10/pumpkin-chocolate-chip-muffin-party.html and allrecipes.com
