Tuesday, November 29, 2011

Tasty Pumpkin Chocolate Chip Muffins

I’m baking for a PTA event tomorrow & decided to make one of my kids’ favorites: Pumpkin chocolate chip muffins.  We like these for breakfast or after school snacks. They freeze exceptionally well & can easily be baked in loaf pans, mini muffin tins or regular muffin tins.  No paper liners needed as long as you use a non-stick spray.

·         1 ½ sticks butter at room temperature
·         1 ¾ cup sugar
·         4 eggs
·         2/3 cup orange juice
·         2 cups pumpkin puree
·         3 tablespoons molasses
·         3 1/3 cup flour
·         ½ teaspoon baking powder
·         2 teaspoons baking soda
·         1 teaspoon ground cinnamon
·         1 teaspoon ground cloves
·         1 cup chocolate chips

Pre heat oven to 350 degrees.  Using an electric mixer, cream the butter, sugar and molasses.  Add the eggs, orange juice & pumpkin puree.
Mix dry ingredients separately then add to the pumpkin mixture.  Add chocolate chips then spoon into pans.  Bake for 15-18 minutes.

Yield: 3 loaf tins or 24 minis & 20 regular muffins

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