Friday, October 1, 2010

Pumpkin Chocolate Chip Muffins

PUMPKIN CHOCOLATE CHIP MUFFINS makes 12 muffins, with enough left over to fill a couple tiny ramekin-cakes.

  • 3/4 cup white sugar (I subbed equal amount of dark brown sugar)
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup canned pumpkin ( I use at least a full cup)
  • 1/4 cup water
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup semisweet chocolate chips (1/2 a cup? You're wasting my time. Make it 1C)


  1. Preheat the oven to 400. Grease and flour muffin pan or use paper liners.
  2. 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.
  3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

I first made these with regular chips. The kids asked for minis, which I made yesterday. The consensus? Back to regular, please. I also used rounded spoons of spices, as my kids like the taste of a little extra. Makes the house smell GREAT! I took a picture of these. Do I get partial credit?

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