in the spirit of fall, i figured it was high time to bake away, pumpkin style. i've also officially declared tuesdates my night to try new recipes, and so last night these delicious pumpkin chocolate chip muffins were on the menu! and according to the boy, they're a definite success - moist and scrumptious!
here's the recipe, & it's a cinch!
ingredients:
2 cups canned pumpkin (its slightly more than a 15 oz. can)
2/3 cup oil
2 cups granulated sugar
1/2 cup milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt
2/3 cup oil
2 cups granulated sugar
1/2 cup milk
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. each- ground cloves, nutmeg, and ginger
1/2 tsp. salt
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Preheat oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix as the texture will become gummy.
Fill liners with 1/4 cup batter (cups should be about 2/3 full). Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, being careful not to overmix as the texture will become gummy.
Fill liners with 1/4 cup batter (cups should be about 2/3 full). Bake for 20-24 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
Enjoy!
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