Monday, May 30, 2011

Pumpkin Chocolate Chip Muffins

Not only will the house smell good, but these are delicious too!
Pumpkin Chocolate Chip Muffins
What You Need:
1 22.6 oz Can Pumpkin
1 can Evaporated Milk
1 1/2 cups Sugar
1/4 cup Oil
2 Eggs
1/2 tsp Salt
1 tsp Vanilla
1/2 tsp Ground Clove
1 tsp Ground Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
2 cups Flour
Pre-Heat the oven to 375 degrees Fahrenheit.

In a large bowl, mix the eggs, pumpkin, sugar, oil, vanilla, evaporated milk, and spices.  Once combined, slowly mix in the flour, baking soda, and baking powder and set aside.

Grease a miffin tin and begin to fill each 1/2 full.  Add 1 tbsp Mini chocolate chips, top off wth more batter and lightly stir the chips into the batter.  The muffin tins should each be a little more that 3/4 full.  You do not need to add chocolate chips to all, as some like the non chocoalte chip muffins.  Filling the tins this way both gives you leverage to choose how many have chips in them, as well as the chips are not over mixed in so they will stay towards the top while baking.

Bake 10-12 minutes.  Remove from tins and let cool.  Serve cool or warm and with butter or cream cheese frosting.  Either way, these are a yummy treat the family will love!


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