Saturday, September 10, 2011


I'm not sure this qualifies as "crafty," but I'm posting it here anyway. We've been experiencing cooler than normal temperatures here in Mobile this week, after Tropical Storm Lee, and it has me craving all things pumpkin. So this morning I'm making Chocolate Chip Pumpkin Muffins for breakfast. I modified a recipe from to make these amazing fall breakfast treats.

I started using my modified version of this recipe last fall, and Max LOVES them. They were the first muffins he ever liked, and are by far his favorite muffins. And they have veggies in them, so I definitely win.

Here's my version:
  • 3/4 c. brown sugar
  • 1/4 vegetable oil (I used canola)
  • 2 eggs
  • 1 c. canned pumpkin
  • 1/4 c. water
  • 3/4 c. whole wheat flour
  • 3/4 c. all purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground cloves
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 c. semi-sweet chocolate chips
Preheat oven to 400 F, and line a 12 cup muffin tin with paper liners. Combine flours, baking powder, baking soda, salt, and spices in a bowl. In another large bowl, mix sugar, oil, and eggs then add pumpkin and water (I use a wire whisk and mix everything by hand). Stir in the dry ingredients then mix in the chocolate chips. Evenly divide the batter among the 12 muffin cups (each one will be almost full) and bake for 20 minutes.

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