2 cups flour (try 1/4 c whole wheat pastry flour, 1 c was too much, not good texture)
1 1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (or try cardamom or allspice)
1 teaspoon salt
1/2 t. baking soda (was originally 1.5 t but metallic taste)
1/2 t. baking powder
1/2 cup melted unsalted butter, cooled slightly (try canola oil)
3 large eggs
1 1/2 cups canned pumpkin puree (or entire 15-oz. can)
2 teaspoons vanilla extract
1 cup (try half of this brown sugar, don't do less sugar; 1/2 c was not near enough) sugar
1 1/2 cup chocolate chips (I like dark choc chips)
1 cup chopped nuts (optional, I like walnuts usually)
1 c oats (optional, I sometimes just add some at the end for a portion of the recipe, it might be better like a topping, on top as the texture gets pretty dense if it's mixed in)
1. Preheat the oven to 375°F. Lightly grease pans (it made about 2 dozen muffins).
2. In a medium bowl, mix together the dry ingredients, (flour, spices, salt, baking soda, and baking powder).
3. In a larger bowl, mix together the liquid ingredients, (melted butter, eggs, pumpkin, and vanilla). Add the sugar to the wet ingredients and combine evenly.
4. Add dry ingredients to the wet ingredients and stir until just combined; do not over mix. Stir in the chocolate chips (and nuts, if using). Spoon the batter into the prepared pans.
5. Bake for 20 minutes or until the muffin springs back from a finger touch, or until a toothpick returns cleanly. Cool in the pan for 3-4 minutes before removing from the pan, then remove and place on cooling rack.
No comments:
Post a Comment