Sunday, September 8, 2013

Pumpkin chocolate chip muffins

Really craving pumpkin- its fall like, for a few more August days before 90s return-


  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, allspice, ginger, cloves)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water or orange juice
  • I also added vanilla extract and chocolate chips


PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

Pumpkin is considered a Super Food as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).

I also added a cream cheese icing to just a few- 1 tablespoon of soft butter, 3 x 1 inch cubes of soft cream cheese, 1 t vanilla, whipped with confectioners sugar until thick (about 1 cup).

Enjoy. I ate two already today and about to have a third. Breakfast, lunch, and dinner.