Pumpkin chocolate chip muffins
Really craving pumpkin- its fall like, for a few more August days before 90s return-
Ingredients
- 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
Directions
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.
Note:
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).
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.
Note:
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.
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