Wednesday, October 1, 2014
I don't know about you, but just the sound of October makes me want to bust out some boots, pumpkin EVERYTHING, throw on a gorgeous sweater, and a beanie. October is my absolute favorite month in New York City because of the smell, the weather change, and cute new fashions. When in Florida during October, I love how finally were not dying in 100 plus degree weather, I love the smell of pumpkin spice & pumpkin patches, and I love trick or treaters coming to the doors.
Below is one of recipe I will be trying out during this month. Hello Pumpkin Muffins and chocolate chips in them.....ummm what could be better.
Let me know if you try these out.
- 4 eggs
- 2 cups sugar
- 1 can (15 ounces) solid-pack pumpkin puree
- 1-1/2 cups canola oil
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (see Note for substitution)
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
- Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.