16 October 2011

hello fall

Why hi there. Been quite a while. Where've I been? Well.... The important thing is I'm back, and I bring muffins!
The muffins themselves are lightly spiced and mild. You know me... I don't like things too sweet. Then the choco chips add the nuggets of sweetness and texture that create a nice balance in the muffins. I doubled the original recipe so I could use a whole can of pumpkin, so be prepared for at least 2 dozen muffins when making these!

Pumpkin Choco Chip Muffins
Adapted from A Farm Girl Dabbles

3 1/2 C flour
1 1/2 C sugar
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)
1 C butter, melted
4 eggs
2 tsp vanilla
1 1/2 C semi sweet choco chips

Preheat oven to 350. Spray or line standard size cupcake pans. (Note: if you fill them about 3/4 of the way, you'll get about 32 cupcakes. If you fill them almost all the way up, you' can get an even 24.)

Whisk together the dry ingredients - flour through cloves - in a large bowl until well combined. Create a well in the middle. Scoop 1 tsp of the dry ingredients into a small bowl and toss the chips in it. Set aside.

In another bowl, combine wet ingredients - pumpkin through vanilla - and whisk so thoroughly combined. Add to the dry ingredients and stir until just moistened. Fold in the choco chips.

Scoop into prepared muffin pans. Bake 17-20 minutes, or until a toothpick inserted comes out clean. Cool, and enjoy!

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