Pumpkin Chocolate Chip Muffins

12 regular or 48 miniature muffins

Make one or two days ahead for flavor

The classic. The best. The ultimate reason for kitchens.

Ingredients:


Directions:

1. Heat oven to 350 degrees F. Grease muffin cups or use foil or paper baking cups.

2. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl.

3. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and pour over dry ingredients. Fold in with a rubber spatula just until dry ingredients are moistened. Scoop batter evenly into muffin cups.

4. Bake 20-25 minutes ‘till puffed and springy to touch in center. Turn out onto rack to cool.

Note: May add ½ c. (l l/4 oz.) sliced unblanched almonds. Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned, watch carefully so almonds don’t burn. Add almonds with chocolate chips.



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