Ingredients
-
2
-
2 1/2
-
1
-
1
-
3/4
-
1/4
-
1
-
1
-
3/4
-
3/4
-
-
-
-
-
Directions
Chocolate Chip Pumpkin Muffins,From Simple & Delicious. These have a lot of yummy spices; I haven’t made this particular recipe, but I love pumpkin chocolate chip muffins and I love spices, so this seems like a winner to me!,These have a very nice taste and light texture, even using entirely whole wheat flour. The recipe made 3 dozen mini-muffins. used buttermilk with good results. We weren’t wild about the chocolate chips – next time I’ll use raisins and maybe a few chopped walnuts.,These were delicious! I actually left all of the spices out accept for cinnamon because I was trying to make them taste like choc chip muffins but with all the benefit of the pumpkin. They tasted just like choc chip muffins! I can’t wait to make them again with all the spices. Very moist and fluffy for a lite treat!
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Steps
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1
Done
|
Preheat Oven to 375* F. Grease the Cups of a 12-Cup Muffin Tin, or Line Cups With Paper Liners. |
|
2
Done
|
in a Large Bowl, Combine Flour, Baking Powder, Spices, Salt, and Baking Soda. |
|
3
Done
|
in Another Bowl, Combine All Remaining Ingredients Except Chocolate Chips. |
|
4
Done
|
Stir Pumpkin Mixture Into Flour Mixture Until Just Combined (should Still Be Lumpy). Stir in Chocolate Chips. |
|
5
Done
|
Fill Muffin Cups About 3/4 Full. Bake at 375* F For 18-22 Minutes, or Until a Toothpick Inserted Near Center of a Muffin Comes Out Clean. |
|
6
Done
|
Cool 5 Minutes in Pan; Remove Muffins to a Wire Rack to Cool Completely. |
