Have you ever walked through the bakery department of a store when they are baking something? And you're just dying to have whatever it is hot out of the oven? I have, plenty of times. It's always disappointing to know that by the time it's ready to purchase, it's no longer warm from the oven.
One of the reasons I love baking so much is that smell that fills the house. It's so homey and comforting. Another reason I love baking so much - I get to eat the finished product while it's still warm. There's nothing better on a chilly fall evening than warm apple crisp, fresh pumpkin chocolate chip cookies, warm zucchini bread, or fresh pumpkin muffins with melted chocolate chips in every bite.
I use the same recipe for these muffins as I do to make Pumpkin Bread. The only difference is the baking time, which is much shorter, which means we get to eat them sooner!
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Pumpkin Chocolate Chip Muffin Recipe
2/3 c. shortening2 c. sugar
1 {16 oz.} can pumpkin {or 1/2 of the big one}
4 eggs
2/3 c. water
3 1/2 c. flour
1 t. salt
1/2 t. baking powder
1 t. cinnamon
1 t. cloves
2 c. chocolate chips
Cream together shortening and sugar. Add pumpkin, eggs and water. Sift in dry ingredients. Stir in chocolate chips. Bake at 350 for 20-25 minutes.
I hope you enjoy these muffins. Leave a comment with your thoughts.
If you would like more pumpkin recipes, I have a pinterest board just for you. It's dedicated to over 75 pumpkin recipes. I'd love to have you follow along.
Other fall recipes mentioned above:
Linking up at these parties.
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