I know its been quiet over here for awhile! We have been enjoying the last bit of summer before harvest begins, which I think will start tomorrow actually! Something I always like to make in the fall are pumpkin muffins. They are super easy to make and they make a great breakfast on-the-go for Ross! There are two recipes I like to use. One is a normal version and the other is a healthier version. I will say, I can't tell the difference between them. I usually add mini semi-sweet chocolate chips to both versions!
Please note that I am not a professional baker...nor do I want to be. I just love to bake for fun! These are not my own recipes, I have found them on the internet and tried them out several times. I've switched a few things around in each recipe and I think I've finally perfected them (for my family and I that is LOL). If you have any questions or try out either recipe please let me know!
THE ORIGINAL PUMPKIN MUFFIN RECIPE
3 cups of flour
1 TBS pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
3 cups of granulated sugar
1 can (15 ounce) of Libby's 100% pure pumpkin
(note that this is NOT pumpkin pie filling)
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1-2 cups of mini chocolate chips
PREHEAT OVEN TO 350 DEGREES
makes around 30 muffins
I use paper baking cups
COMBINE flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and salt in large bowl.
MIX sugar, canned pumpkin, eggs, oil and water in a separate bowl. Then add the dry flour mixture and mix well. Next gently stir in the chocolate chips, you can use however many you like. I just like a hint of chocolate in mine so I stick to about 1 cup.
SPOON batter into paper cups about 3/4 full.
BAKE FOR 30-35 minutes...check with a toothpick, every oven is different so keep an eye on them for the last 5-10 minutes.
COOL... be sure to let them cool before removing them from the pan.
