Monday, November 17, 2008

Pumpkin Chocolate Chip Muffins

Okay, it's been a very long day that started at 5 am so here's today's recipe - finally.

I really just wanted to get this Pumpkin Bread recipe out there because it's that time of year and it's so good. Bake it as 2 loaves or make muffins or mini-muffins for the kids lunches.
This was the first time I added the chocolate chips and I wasn't disappointed. I like the pumpkin/chocolate combo and this was a good recipe for it. It is more chocolatey than pumpkiny. I hope you like it!

Pumpkin Chocolate Chip Muffins
(or just leave out the chocolate chips for the best Pumpkin Bread you'll ever taste! ☺)

3 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
2 1/2 cups sugar
1 1/2 tsp salt
1 tsp nutmeg
1 small can pumpkin
2/3 cup water
1 cup corn (canola) oil
4 eggs
Around a 1/2 bag milk chocolate chips (optional)

Grease and flour loaf pans or muffin tins (or use paper muffin cups). Sift in a large bowl the dry ingredients. Stir together in another bowl the pumpkin, oil, water and eggs (adding eggs one at a time).
Make a well in the center of the dry ingredients. Add pumpkin mixture and stir until flour is moist. Stir in chocolate chips, if desired.
Pour into loaf or muffin tins and bake at 350°. The loaf pans bake for 1 hour. Muffins bake for 20-25 minutes. Cool 10 minutes before taking out of pan.


Jennifer said...

This sounds so good. Is it the large can or small can of pumpkin?

Janet said...

The small can. I just edited it. Thanks!