Now that it's October, I'm in the mood for all things pumpkin. My cousin told me that she made some chocolate chip pumpkin muffins and they sounded so good, I just had to make some for myself.
I was a little disappointed in how they turned out. They were tasty and moist, but you could barely taste the pumpkin. Actually, they were almost like a strangely dark, plain chocolate chip muffin.
Recipe after the jump is an adaptation from Betty Crocker's Cookbook.
I used the basic recipe for Betty Crocker's Zucchini Bread.
1 can (15oz) of pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (I omitted the cloves and added an additional 1/2 tsp cinnamon)
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts (I omitted these)
1/2 cup raisins (I also omitted these and substituted a bag of chocolate chips)
1. Heat oven to 350 degrees. I added 24 muffin liners to my muffin pans.
2. In large bowl, stir pumpkin, sugar, oil, vanilla and eggs until well mixed. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly into muffin cups.
3. Bake about 25-30 minutes.
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