Friday, November 4, 2011

Recipe: Pumpkin Chocolate Chip Muffins


Pumpkin and chocolate are one of my favorite fall combinations. I took a pumpkin bread/muffin recipe from an old Betty Crocker cookbook and made into this delicious recipe for Pumpkin Chocolate Chip Muffins. It could also be made into bread by using a loaf pan.

Pumpkin Chocolate Chip Muffins

Ingredients:
2 cups flour
1 cup packed brown sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin (not pie filling!)
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup chocolate chips

In a mixing bowl, cream together the shortening, eggs, milk and pumpkin with a mixer on low. In a separate bowl, combine all dry ingredients together. Slowly mix the dry ingredients in with the creamed mixture until all combined. Beat on high for two minutes. Stir in chocolate chips. Pour into muffin tins or loaf pans. I split mine up and made a dozen muffins and four mini loaves of bread. I also like to sprinkle some sugar on top for some extra sparkle! Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean.


Enjoy!

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2 comments:

  1. Thanks for linking up with Sweet Tooth Friday! You will be featured on this week's Sweet Tooth Favorites. Stop by on Tuesday to grab a button. 

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