|Name:||Pumpkin Chocolate Chip Muffins||Contributor:||Mike (Catfish) Chaplin|
|Description:||Pumpkin Chocolate Chip Muffins||Posted:||2007-12-21|
|Key words:||Pumpkin Chocolate Chip Muffins||Category:||Desserts|
|Ingredients:||1 c sugar
1 c dark brown sugar
2 sticks of unsalted butter
1/4 c milk
1 can Pumpkin (15-16oz.wt)
1 tsp vanilla extract
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
3 c flour
1/2 12-oz. bag of semi-sweet mini chocolate chips
|Preparation:||Preheat oven to 350F.
Add melted butter & milk to sugars and blend well in a mixer. Blend in eggs, pumpkin, & vanilla. Mix dry ingredients separately. Add dry mix to wet mix and stir just until combined. Fold chocolate chips in last. Do not overmix.
Spray oil on cupcake pans, individual tins, or loaf pans
Fill each to 2/3 full and bake ~30-40 minutes (~1 hr. for loaves)
Muffins will be dark, so test centers with wooden toothpicks (Caution: touching a chocolate chip will appear wet, even when dough is fully cooked)
Cool in pans
|Notes:||Dough makes ~18-24 muffins or 6 mini loafs or 2 large loafs. Cooking times increase with larger-sized portions.
This is a bolder-flavored pumpkin bread recipe than Grandma's with lots of chocolate chips!