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Pumpkin
Chocolate Chip Muffins: Preheat oven to 350 degrees F (177
degrees C). Place rack in the middle of the oven. Line 12 muffin cups with
paper liners or
spray each cup with a non stick vegetable spray.
In a large bowl,
sift together the flour, baking soda, ground spices, and salt.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter and sugar until
light and fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract.
Scrape down the sides of the bowl. With the mixer on low
speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning
and ending with the flour mixture.
Fold in the chocolate chips.
Fill the muffin cups
evenly with the batter using two spoons or an ice cream scoop. Place
in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a
toothpick inserted in the center of one of the muffins comes out clean. Place on a wire rack to
cool.
Makes 12
regular-sized muffins.
Note: The
batter can be baked in a 9-inch (23 cm) loaf pan. Butter or spray the loaf pan
with a non stick vegetable spray. Bake the loaf in a 350 degree F (177 degree C)
oven for about 50-60 minutes or until a toothpick inserted in the center of the
loaf comes out clean.
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