It is that fall time of year and pumpkin treats come to mind. I love this recipe and have received many compliments and requests for the recipe, so I hope you have a chance to enjoy it this year too!
1 2/3 cups flour
1 cup sugar
1 tbs pumpkin pie spice
¼ tsp salt
1 tsp baking soda
¼ tsp baking powder
2 eggs
1 cup plain pumpkin
½ cup butter, melted (one stick)
8 oz of chocolate chips
Preheat oven to 350. Mix dry ingredients. Blend wet ingredients separately. Pour wet ingredients into dry. Stir only until moistened. Spoon into muffin cups. The batter does not rise a lot while cooking so fill cups about the size you want the muffins. Makes 12 big muffins or 15 small muffins. Original recipe says cook 17-18 minutes but really seems to be more like 20-25, depending on how big you made your muffins.
Another note: The canned plain pumpkin seems to come in two sizes, less than you need or more than you need. I have found that if you double the recipe you can use the whole big can (even though it is technically still more than you need) and they turn out yummy!
1 comment:
These sound so yummy! Unfortunately for my waistline they are the last thing I need right now!!
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