Pumpkin Chocolate Chip Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I started playing around with several different pumpkin/chocolate chip muffin recipes until I came up with this. It makes a lot of muffins, but they freeze well. I've also made this with butternut squash and acorn squash puree. Ingredients:
1 1/2 cups brown sugar |
1/3 cup vegetable oil |
4 eggs |
2 cups fresh pumpkin puree |
2 cups whole wheat flour |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon clove |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ginger |
1 cup mini chocolate chip |
Directions:
1. Mix together brown sugar, eggs, oil, and pumpkin.
2. In a separate bowl sift together all dry ingredients except chocolate chips.
3. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix. Fold in chocolate chips.
4. Scoop batter into muffin tins sprayed with no-stick spray, and bake at 400 degrees 18-20 minutes.
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