Monday, November 8, 2010

Pumpkin Chip Muffins

(c) 11/8/10, Kathy Fannon

This recipe is automatically doubled because I wanted to use the whole can of pumpkin rather than having leftovers.  But this is easily halved if you don't want 24 muffins; then the leftover canned pumpkin is great in omelets, oatmeal, or yogurt. (These muffins also freeze well. Counter-top thaw or microwave for 20 seconds.)

I also noticed a big difference between using canned pumpkin and home-roasted pumpkin.  The taste, texture and color of the muffins are different, but either way is fabulous!

Pumpkin Chip Muffins

4 eggs
3/4 C molasses or raw honey
16 oz (2 cups) pumpkin
1 ½ C oil

3 C whole wheat flour
2 t baking soda
2 t baking powder
1 t cinnamon
1t ginger
1t nutmeg
1t cloves
1 t salt

1 package Ghiardelli dark chocolate chips (bittersweet would be fine too)

In large mixing bowl beat eggs, sugar, pumpkin, and oil.

Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt; mix well.

Fold in chocolate chips.

Fill greased or paper lined muffin cups ¾ full.

Bake at 400 for 16 – 20 minutes or until muffins test done.

Cool in pan 10 minutes before removing to wire racks.

Yield: 24 standard size muffins.

Note:  These are not an overly sweet muffin.  I also once had the thought that some orange zest might be good in these, but I haven't tried it yet. 

Do you have a muffin recipe you'd like to share?