9/1/10

Chocolate Chip Pumpkin Muffins

I have a personal tradition of making pumpkin bread as soon as the first teeny tiny hint of fall appears. With the morning temps in the 70's this week I figured that's close enough.

This can of pumpkin has been patiently waiting in my cabinet since last fall. Many stores only carry pumpkin seasonally and much to my distress last year I was not able to obtain a can as early as I would have liked. For this year, I planned ahead.

These muffins are a twist on an old faithful recipe that I posted last year: pumpkin bread. Copied and pasted below.

Ingredients:

1 cup vegetable oil
3 cups sugar
4 eggs
3 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
2/3 cup water
14-16 oz can of pumpkin

Instructions:

Mix oil, sugar, and eggs together, then flour, cinnamon, nutmeg, salt, and baking soda. Next pour in water. And last but not least pumpkin!

It makes 2 loaves.

So, pour into 2 greased loaf pans and bake at 350 degrees for 1 hour to 1 hour and 10 minutes....until you can stick a knife in it and have it come out clean.

FOR the MUFFINS: Use about 1/2 of the batter to make a plain pumpkin loaf in a loaf pan. I recommend this unless you want to make 40 muffins. This batter recipe makes A LOT.

With the remaining half of the batter add almost a whole bag of semi-sweet chocolate chips.


Mix thoroughly and pour into greased muffin tin. Approximately 1/4 cup of batter per muffin makes a nice size. Recipe yields about 18-20 muffins.


Save a few chocolate chips to sprinkle on top of muffin batter just before baking. The chips have a tendency to sink so this is a way to show off your semi-sweets.


Bake at 350 degrees for approximately 20 minutes. Watch closely as you do not want these babies to burn.

Both bread and muffins freeze fabulously.


Get Your Craft On Tuesday

14 comments:

  1. I love this! Don't know if I've admitted blog stalking or not yet -- I met you at Porter J's bday party. Love your blog and LOVE this -- we crank out pumpkin muffins all fall long along with every other thing I can put pumpkin into: pumpkin creme brulee, pumpkin cookies (I tested those last year and could not find a crispy recipe!), pumpkin trifle, and I'm pretty sure last year I did a pumpkin chili!

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  2. I saved several cans of pumpkin from last year too!! They said there was a shortage and that freaked me out that I may not have these delicious muffins, so I stocked up!

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  3. These look really yummy! I have had problems finding pumpkin... both this year and last! Hopefully I can get some soon because these look like they are amazing.

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  4. Sarah,
    I had no idea you were so crafty!!! Gosh, I wish we could hang out sometime! I'm not super crafty, but I did start taking sewing lessons when I was preggo with our first born. Anyway, I have been craving these muffins ever since your brought them to work. I can't wait to give them a try. I'm bookmarking this right now. I suppose you don't need to email me the recipe now (did you get my FB msg?)! LOL! So glad I found your blogs.

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  5. Just made these! They make me feel like Better Crocker!

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  6. Ok...I'm a blog stalker. Found you through Nell's blog (I'm one of her Bible study peeps). Made the muffins last weekend, and my super picky husband has eaten at least 10 or so this week. I won't mention how many I've eaten. :) Thanks for the recipe. Love your blogs.

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  7. about to make these, i hope they're great!

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