Sunday, 30 September 2012

Pumpkin Chocolate Chip Muffins

Recipe Courtesy of Joy of Baking

- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree
- 1 cup chocolate chips

1. Preheat oven to 350F. Line 12 muffin cups with paper liners or spray each with cooking spray.
2. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Fold in the chocolate chips.
4. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18-20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to cool.


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