Pumpkin Chocolate Chip Muffins ƒkÁ
These Pumpkin Chocolate Chip Muffins are a delightful combination of
moist pumpkin flavor and rich chocolate chips. They make for a perfect
fall treat or a sweet breakfast!
Ingredients
1 ½ cups all-purpose flour >
1 teaspoon baking soda Á
1/2 teaspoon baking powder D
1 teaspoon ground cinnamon 0
1/2 teaspoon ground nutmeg Â
1/2 teaspoon ground ginger ?
1/4 teaspoon salt Â
1 cup pumpkin puree (canned or homemade) ƒ
1/2 cup granulated sugar l
1/2 cup brown sugar (packed) ä
1/2 cup vegetable oil â
2 large eggs Z
1 teaspoon vanilla extract <
1 cup chocolate chips (semisweet or dark) k
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper
liners or grease it lightly.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Mix Wet Ingredients
In another bowl, combine the pumpkin puree, granulated sugar, brown
sugar, vegetable oil, eggs, and vanilla extract. Mix until well
combined.
4. Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until
just combined. Be careful not to overmix. Gently fold in the chocolate
chips.
5. Fill Muffin Tins
Scoop the batter into the prepared muffin tin, filling each cup about
2/3 full.
6. Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick
inserted into the center comes out clean.
7. Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then
transfer them to a wire rack to cool completely.
8. Enjoy
Enjoy your delicious pumpkin chocolate chip muffins!
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Tips
Storage: Store leftovers in an airtight container at room temperature
for up to 3 days or refrigerate for longer freshness.
Freezing: These muffins freeze well! Wrap each muffin in plastic wrap
and store in a freezer-safe bag for up to 3 months.
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