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Saturday, October 22, 2011

Pumpkin Chocolate Chip Muffins

If you have stuff to make a pumpkin pie in your pantry (which you very likely do this time of year) and a few chocolate chips, then you have what you need to make these spice-filled, chocolate-y good muffins!  They are so yummy warm from the oven with a big glass of cold milk! 

I have made these without all the spices (didn't have ginger or cloves) and they are still good.  You could also probably substitute 1/8 c. honey for the white sugar if you wanted to.  Also, I prefer to use mini chocolate chips for muffins but regular size will do if that's all you have.

You'll need:
  • 1 c all-purpose flour
  • 3/4 c whole wheat flour
  • 1/2 c brown sugar
  • 1/4 c white sugar (or 1/8 c honey)
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger (if desired)
  • 1/8 tsp ground cloves (if desired)
  • 1 egg
  • 1 c pumpkin puree
  • 1/2 c orange juice
  • 2 tblsp vegetable oil
  • 1/2 c chocolate chips (mini is best, regular will do)
  • foil baking cups
Preheat oven to 350 F.
Combine flours, sugars, baking powder, baking soda, salt, and spices in a large bowl and whisk thoroughly.  Make a well in the center and set aside.
In another bowl whisk together the egg, pumpkin, oj, and oil. 
Add wet ingredients to dry ingredients, stirring just to combine.  Fold in chocolate chips.
Line muffin pan with foil baking cups and divide batter evenly between the 12 muffin cups.

Bake 18 minutes or until tops spring back when pressed slightly.

I made these the other day as the inaugural baking in my new gas range/oven.  Yay!

Linking Up This Week:
Gratituesday at Heavenly Homemakers!