I missed out on last week's Cook's Corner challenge because I was down with a cold, but I'd bought my pumpkin and didn't want to miss this week's too! Found a little time today to throw together this easy muffin recipe. Zero changes to this one, except to sprinkle the tops with raw sugar before baking.
I couldn't even wait for them to cool completely to try the first one. The kid is going to love them, the husband is stubborn and probably won't even try them. Next time I'll double the batch and make half as mini muffins, they'd be great lunch box additions.
Thank you to Jennifer J for sharing your recipe!
* Exported from MasterCook *
Chocolate Chip Pumpkin Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1 dash ground allspice
1 large egg
3/4 cup packed brown sugar
3/4 cup canned pumpkin
2/3 cup milk
3 tablespoons butter -- melted
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
Raw sugar for sprinkling on top.
Heat the oven to 375º
In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle the tops with raw sugar. Bake for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Shared to Throwback Thursday #55