Chocolate Chip-Pumpkin Muffins
Bake: 20 minutes
1 2/3 c. flour
1 c. sugar
1 1/2 t. cinnamon
1 t. baking soda
3/4 t. ground mace
1/2 t. salt
1/2 t. baking powder
1/4 t. ground nutmeg
1/4 t. ground cloves
1 c. canned pumpkin
1/2 c. butter melted
1 c. semisweet chocolate pieces
Preheat oven to 350 degrees Lightly grease 18 muffin cups, or line muffin pans with paper bake cups.
In a large mixing bowl, stir together flour, sugar, cinnamon, baking soda, mace, salt, baking powder, nutmeg, and cloves. make a well in the center of the flour mixture.
In a smaller mixing bowl, beat eggs. Stir in pumpkin and melted butter. Add pumpkin mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Fold in chocolate chips.
Spoon the batter into prepared muffin cups, 2/3 full. Bake for 20-25 min. or until toothpick comes out clean. Serve warm.
These muffins were really good this week for breakfast. They are a basic, cake-like recipe with a fluffy texture, and a fairly mild taste.
Changes I made:
I sprinkles the chocolate chips on top rather then mixing them in. This conserved on chocolate chips.
I don't have ground mace, so I just omitted it.
I doubled the recipe and used half of the batter in a loaf pan for pumpkin bread. This seemed to work just fine. I froze the loaf for later.