Pumpkin Chocolate Chip Muffins–our October Recipe Share

Foliage season is upon us and it has turned out to be a terrific show.  The sugar maples are a kaleidoscope of colors and they look stunning from the windows of the Green Room, and everywhere else for that matter!  This is also our first full weekend of fireplace season, which means Michael is busy building real wood fires for the rooms.  The weather is a bit rainy and gloomy, just right for staying in and relaxing by the fire.As soon as the fall weather hits, we start thinking about these muffins.  They are one of our most requested recipes and so delicious there is no reason not to make them all year long!

 

BRAMPTON PUMPKIN CHOCOLATE CHIP MUFFINS

9 large or 48 miniature muffins

Heat oven to 375

 

1 2/3    cup     all-purpose flour

1          cup     granulated sugar

1          teasp. pumpkin pie spice

½         teasp. baking soda

2          teasp.  baking powder

¼         teasp. salt

2          large   eggs

1          cup     plain pumpkin (half of a one-pound can)

½         cup     (one stick) of butter, melted

½         cup     semi-sweet chocolate chips

 

Spray muffin tins with non-stick cooking spray, or line cups with paper liners.

Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter, and whisk until well blended.  Stir in chocolate chips.  Pour over dry ingredients and mix until dry ingredients are moistened. Do not over mix!

Scoop batter evenly into muffin cups.  Bake 20-25 minutes, or until puffed and springy to the touch in the center.  Turn out onto a rack and cool completely before serving. Wrap leftovers in a plastic bag. They keep for 1 or 2 days.

 

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