These perfect little muffins are a favorite at my house and although they are pumpkin and perfect for Fall they make appearances all year 'round for us. My little guy just had his birthday and we made these to celebrate, of course I had to omit the chocolate for him... Crazy kid, but they are good on their own too!
Favorite Pumpkin Muffins
1 1/2 cups flour
1/2 tsp kosher salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin puree (1/2 of a 15 oz can of pumpkin)
1/2 cup vegetable oil (Canola)
2 eggs, lightly beaten
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground cloves
3/4 cup chocolate chips, optional
3/4 cup chocolate chips, optional
Preheat the oven to 350˚ F degrees. Line two muffin tins with 18 paper cupcake liners or spray with non-stick cooking spray. Then, in a mixing bowl sift together the flour, salt, sugar and baking soda. Set aside.
In a separate bowl, or Kitchen Aid, combine the pureed pumpkin, oil, eggs, water and spices. Mix well until all all the ingredients are evenly incorporated.
Add the dry ingredients to the pumpkin in two additions, mixing only until the flour is incorporated and scraping the bowl in between additions.
If desired fold in the chocolate chips (I use semi-sweet).
Using a large scoop, divide the batter between the pans.
Bake 20-25 minutes until the muffins test done.
Allow to cool in the pans for 5 minutes then remove and cool completely on rack or enjoy while warm.
Makes 18 muffins
This post is part of the Sharing is Caring Thanksgiving Blog Hop hosted by Life With Lovebugs, The Jenny Evolution and, Chicken Scratch NY!
All of the blogs listed below are sharing Thanksgiving or Fall themed posts as part of this event, so click on one or all of the links below to find some great recipes, tutorials, crafts and more!
