Tuesday, October 08, 2013
This recipe is printed and tacked to a cork board inside a kitchen cabinet door- it is that good and I use it that much.
I originally got the recipe from Linda (http://www.sundrymourning.com/) and they are my go-to for fall. Teachers, coworkers, bus drivers, principals- everyone just loves these. My sister in law prefers them without the chocolate chips (scandalous!) . I use canned pumpkin and vary the chips – for grown up I might use gerhidelli, for the kids I cut back a little or use minis. I have made the giant size, the muffin tops, the minis and all sizes in between with this recipe. Some folks do not like the cloves so that is optional but i like it with.
Insanely Good Pumpkin-Chocolate Muffins
1 3/4 cups all-purpose flour 1 1/4 cups sugar
1 tbls baking powder 1/2 tsp salt
1 tsp ground cinnamon 1/2 tsp ground nutmeg
1/2 tsp ground ginger 1/4 tsp ground allspice
1/8 tsp ground cloves 1/2 cup vegetable oil
1 can pumpkin [ ‘regular’ size can, not the large — original recipe calls for 1 CUP]
1/2 cup milk 2 tbls molasses
Some amount of chocolate chips
Preheat oven to 400˚ and lightly grease a 12 muffin tin (I use paper holders & lightly spray the muffin papers but ya don't have to). Sift (I don’t) flour, sugar, baking powder, salt and spices together in large bowl. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour wet ingredients into the dry and mix (I just do it all in 1 bowl- because I roll like that). Stir in your desired amount of chocolate chips (to taste). Fill the muffin cups 2/3 full. Bake 18-20 minutes, until tests done.
I have made these for years and years but don't seem to have a picture of them and since i need a photo so I can pin it on pinterest here is my mantle from last year.