Ya’ll may recall I was having ferocious pumpkin cravings weeks ago (http://kitchen-loulou.blogspot.com/2010/08/craving-october.html) so needless to say I am thrilled that the season is finally upon us. Every food blogger and food/cooking site on the web is celebrating all things pumpkin these days. You’d think I’d get my fill, but no, there’s always room for more.
If you haven’t jumped on the pumpkin bandwagon, today’s the day. Crank up the oven to 350 degrees and line your muffin pans for:
Pumpkin Chocolate Chip Muffins
3-1/2 CUPS SELF RISING FLOUR
1 TEASPOON CINNAMON
3 CUPS SUGAR
1 TEASPOON NUTMEG (FRESHLY GRATED)
4 EGGS
2/3 CUP WATER
1 CAN PUMPKIN
1 CUP VEGETABLE OIL
3- 12 oz. BAGS MILK CHOCOLATE CHIPS*
Preheat oven to 350 degrees. Mix first eight ingredients together well, stir in milk chocolate chips. Scoop mixture (I use an ice cream scoop) into lined muffin tins, filling 2/3 full. Bake 18-20 minutes in preheated 350 degree oven. Yield approximately 3 to 3-1/2 dozen muffins. *The milk chocolate chips work much better with the pumpkin than semi sweet chips.
A side note on flour, I almost always use all purpose flour when I’m baking, but I’ve been making these with self rising flour for so many years with such delicious results I’m just not going to mess with success. And, yes, that’s a ridiculous amount of chocolate chips, but that, as I’ve said before, is just how we roll in my house.
While the muffins are cooling, you might want to start thinking about Pumpkin Sour Cream Pancakes for breakfast this weekend or maybe Pumpkin Spiced Waffles, I know I am.
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1 comment:
In simple terms, these are DA BOMB!!!
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