Autumn has its distinct flavors. I often start the season by making pumpkin muffins, as soon as there’s a slight chill in the atmosphere. The recipe calls for adding chocolate chips, mini or regular size. I tend to use less sugar, so the result is tasty and light. Find a decorative basket or tin and embellish with apples, mini pumpkins, and fall leaves.

PREP 10 MINSCOOK 20 MINS

Everyone I have ever served these to rants about them. I have made some modifications to make them a little healthier. That recipe is Lite or Light Pumpkin Chocolate Chip Muffins. Either way though, we love them. (Recipe updated to add vanilla, more cinnamon and reduce oil slightly (original calls for 1 1/2 cups oil) since we prefer them with these alterations.)

INGREDIENTS

YIELD 30 muffins

• 4 eggs
• 2 cups  sugar
• 1(16 ounce) can pumpkin
• 1 teaspoon  vanilla extract
• 1 1⁄4cups vegetable oil (yes, 1 1/4 cups)
• 3 cups  flour
• 2 teaspoons  baking soda
• 2 teaspoons  baking powder
• 2 teaspoons  cinnamon
• 1 teaspoon  salt
• 12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)

DIRECTIONS

1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
3. Fill greased or paper-lined muffin cups 3/4 full.
4. Bake at 400 F for 16-20 minutes.
5. Let cool before taking out of pan.
6. ENJOY!

30 Oct This entry was published on October 30, 2024 at 4:17 pm and is filed under Health. Bookmark the permalink. Follow any comments here with the RSS feed for this post.