Fall is my favorite season and what is better then a big bowl of soup or chili, well Pumpkin Muffins.. And they are even better when they have some chocolate chips.. This morning it was a little grey and there was no sun, so Brielle and I brightened up our morning with these muffins.. I found the recipe on pintrest, it is from the blog “The Idea Room“, please visit this site to get more great recipes 🙂 🙂
Makes around 24 muffins.
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips
Preheat the oven to 350.
Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.
Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
This recipe made 24 muffins for me.. I used 3.5cups of flour in the dry ingredients, next time I will use only 3..
I hope that these muffins may brighten up a grey fall morning for you 🙂