pumpkin + chocolate chip muffins

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As soon as I saw this recipe on Margie’s blogI knew it sounded like a real winner! Only thing was due to the fact that I’ll just eat all the muffins I thought a smaller recipe would be safer. So, I cut it in 1/4. Then I found I didn’t have oil and used butter instead. Results? It’s MAAAAGGGIIIIICAAAALLLL. Seriously – these things are amazing. My recipe made 24 mini muffins + 12 regular.

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“Margie’s Pumpkin Chocolate Chip Muffins”
{with May’s edits & substitutions}

1 stick barely warm, mostly melted butter
1/2c packed brown sugar
1c sugar
{mix up then add all this}
1 small can (12 -15 oz or like 1 1/2 cups) pumpkin
2 eggs already beaten
1tsp vanilla
1tsp baking soda dissolved in a tiny bit of warm water (less than 1/4 cup)
{mix dry ingredients together, then combine with wet}
1 3/4 cup flour
1/2tsp baking powder
1/2tsp salt
pinch ginger
1/2tsp cloves
1/2tsp nutmeg
1tsp cinnamon
{then mix in}
1/4 cup water
{and then stir in}
1 – 1 1/2cups chocolate chips (I just did 2 big handfuls)

bake 20minutes @ 350

 Thanks to Margie for sharing – the girls LOVE them and they are such a taste of fall – truly makes my mouth happy!

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10 responses »

  1. What a yummy recipe, I’ve made similar muffins that didn’t have pumpkin I’ll have to try these! I’ve substituted the same measure of applesauce for the oil and they turn out great!

  2. oooh! i might have to give these a try. there is a farm up the street from my parent’s house that sells homemade baked goods… they have fabulous pumpkin chocolate chip bread, and i’ve been craving it now that the season is starting to change. :]

  3. Pingback: fall journal project « confessions of a chocoholic

  4. These are so good! I used margarine, and it worked perfectly. I also didn’t prebeat the eggs and just threw the water in with the wet ingredients. The hand mixer took care of it all. They are wonderful! My house smells awesome!

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