90 degrees or not…pumpkin muffins sound delicious

Since it’s the first official day of Fall, but the forecast is calling for temperatures in the 90s and above for the next few days, we find ourselves faced with a conundrum of sorts. Thankfully, it isn’t one worth contemplating for too long. Usually, pumpkin doesn’t sound good to me during the warm (and hot) summer months, but somehow, with the change in temps and seasons, thoughts of the autumnal aroma of pumpkin and cinnamon swirling around our house compel me to look up and whip up those recipes we love so much: The Great Pumpkin Dessert, pumpkin chocolate chip cookies, and my all-time favorite, Chocolate Pumpkin Bread. With the recent buzz about a pumpkin shortage, the gourd-like squash has been on my mind more than usual. Add that to the more than a dozen cans now lining my pantry, and there aren’t many reasons left not to create something with a fall flair.

A bit of google searching led me to this recipe which yielded favorable results when I tried it this morning. My pantry–though full of pumpkin for now–is regretfully absent of chocolate chips, but I will definitely have them on hand before making these again. And I will make these again. They have a lovely light texture and perfect pumpkin flavor. The only change I made (other than no chocolate) was to use equal amounts of whole wheat flour and white flour. Because I made them for my class tonight, I used the mini muffin tins and cut the cooking time down to 9-10 minutes as well. Now our house smells of the fragrance of fall….at least until we heat up the leftover chicken enchiladas from last night’s dinner for lunch.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs

3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon 1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

taken from http://allrecipes.com//Recipe/pumpkin-chocolate-chip-muffins/Detail.aspx


1 Comment (+add yours?)

  1. Rebecca
    Sep 23, 2010 @ 11:50:58

    Keep these kinds of recipes comin’! We love pumpkin goodness as well.


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