This past fall my mom came to stay with us for three weeks. It was such a blessing to spend time together and she was super ambitious in our kitchen! Now I know where I got it from, thanks mom!
Other than making 3 dozen cinnamon rolls to stock the freezer for Kevin she cut, cooked, and pureed 3 pumpkins. I LOVE pumpkin and have used it for all kinds of things. This evening I used a cup of pumpkin for some muffins. Here is what I came up with!
Pumpkin Chocolate Chip Muffins
Ingredients
- 3/4 cup white sugar
- 1/4 cup oil (I used EVOO, but veg would work too)
- 2 eggs
- 1 cup puree pumpkin (or 1 can)
- 1/4 cup water
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
Directions
- Preheat the oven to 400 degrees F Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
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