Pumpkin Chocolate Chip Muffins: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=20 min @ 350° |Source=Penzey's Spices (in-store recipe card) |Yield=2 dozen |Rating={{Excellent}} }} === Ingredients === * 3 c suga..." |
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| Line 11: | Line 11: | ||
* 4 eggs | * 4 eggs | ||
* 2 t vanilla extract | * 2 t vanilla extract | ||
* | * 3 1/3 c flour | ||
* 1 1/2 t salt | * 1 1/2 t salt | ||
* 1 t baking soda | * 1 t baking soda | ||
Latest revision as of 20:40, 10 October 2013
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 20 min @ 350° |
| Source | Penzey's Spices (in-store recipe card) |
| Yield / serves | 2 dozen |
| Rating | Excellent |
Ingredients
- 3 c sugar
- 1 c oil (half oil and half applesauce works well, too)
- 4 eggs
- 2 t vanilla extract
- 3 1/3 c flour
- 1 1/2 t salt
- 1 t baking soda
- 2 t cinnamon
- 1 t ground nutmeg
- 2/3 c milk
- 1 3/4 c pumpkin (1 15-oz can; not pie filling)
- 1 c chocolate chips
Preparation
Preheat the oven to 350°.
Spray muffin tins with a good coating of non-stick cooking spray and set aside.
In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended. In a separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Gradually add the egg mixture to the flour mixture and blend thoroughly. Add half the milk and half the pumpkin and mix, repeat. Fold in the chocolate chips. Spoon the batter into the muffin tins, about 2/3 full. Bake at 350° for 20 minutes until springy and brown or until a cake tester comes out clean.
