Thursday, November 15, 2012
We like many different things with pumpkin. (Not that you would have guessed!) But the reason I freeze and can pumpkin is for pumpkin chocolate chip muffins. I often mix these up on a Sunday evenings. They are just the perfect light meal with a glass of cold milk. No one minds seeing them at breakfast either. Who doesn't mind starting the day out with a bit of chocolate?
This recipe found in the master muffin mix post but I'm listing it here again without using the muffin mix, since this is typically how I make them. I always double the recipe so we have two dozen muffins, and we rarely have any leftover.
Pumpkin Chocolate Chip Muffins
2 cup flour (I use half whole wheat.)
1/3 cup sugar (or 1/4 cup honey)
2 tsp baking powder
1/2 tsp salt
1 cup pumpkin puree
1/4 cup buttermilk
1/4 cup oil
1 tsp cinnamon
1/4 tsp cloves
1/2 cup mini chocolate chips
Stir together flour, sugar, baking powder, and salt. (If using honey, mix with wet ingredients.) In another bowl, stir together eggs, milk, oil and pumpkin. Mix all ingredients together just until mixed. Bake at 375 for 12-15 minutes.