Recipe Directions
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Ingredients
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1 2/3 cup unbleached flour
1 cup granulated sugar
1 tblsp. pumpkin pie spice
1 teasp. baking soda
¼ teasp. baking powder
¼ teasp. salt
2 large eggs
1 cup plain pumpkin (half of a one-pound can)
½ cup unsalted butter, melted
½ cup semi-sweet chocolate chips
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Directions
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preheat oven to 375 degrees.
Spray muffin tins with PAM.
Thoroughly mix flour, sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips. Pour over dry ingredients and mix until dry ingredients are moistened. Do not over mix!
Scoop batter evenly into muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack and cool completely before serving. Wrap leftovers in a plastic bag. They keep for 1 or 2 days.
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Yield
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9 large or 48 miniature muffins
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