Pumpkin Chocolate Chip muffins
These are Jennifer Reese's original muffins but I tried this blogs version and I like them better than Jennifer's recipe.
- 1-1/2 cups all-purpose flour (I used 1 cup white-wheat and 1/2 cup all-purpose)
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp baking soda
- 1 tsp kosher salt
- [Note: I added 6 tbsp milled flaxseed, which I calculated would add 1 g fiber plus 3/4 g protein per muffin.]
- 1 cup pumpkin puree 1/2 cup neutral vegetable oil (I used coconut)
- 1 cup granulated sugar
- 1/3 cup light grown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2/3 cup semisweet chocolate chips
Adapted from luke2-14.blogspot.com
1. Preheat the oven to 350 degrees F.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, all-spice, baking soda, and salt.
3. In another bowl, beat the pumpkin with the oil and sugars. Add the eggs, one at a time. Beat in the vanilla.
3. Stir in the dry ingredients, then the chocolate chips.
4. Bake for 22-25 minutes. Serve warm, or cool and store at room temperature in an airtight container for up to 5 days. [My note: Yeah, right, as if they will last that long.]