Thursday, March 12, 2009

Pumpkin Chip Muffins

Here is another much requested recipe. I put this one together as a result of moving to the Denver area. Not a lot of cakes appear when you bring something for a gathering. High altitude baking is a skill here in the Mile High City. Everyone have their favorite bar cookie so this brings something different to the table.
These Pumpkin Chip Muffins are very moist and have a kick from the spices. The pumpkin is mild. The recipe is adapted from a Libby' recipe. As always use the best ingredients you can.

Pumpkin Chip Muffins

7 cups All-purpose Flour
1/2 teaspoon of Baking Powder
1 Tablespoon Baking Soda
2 teaspoons of Salt
2 teaspoons each of Nutmeg, Cloves and Cinnamon
(you can substitute 2 Tablespoons of Pumpkin Pie Spice)
3 cups Granulated Sugar
3 cups Brown Sugar
2 cups Vegetable Oil
1 can of Pumpkin (3.5 to 4 cups) (NOT pumpkin pie filling)
8 Eggs
12oz. bag of Chocolate Chips (use mini chips if making mini muffins)

Sift together the Flour, Baking Soda, Baking Powder, Salt and Spices. Stir in the Sugars. Add the Pumpkin and Oil and stir combining well.

Add the Eggs 2 at a time. Add the Chocolate Chips.

Either grease muffin tins or use cupcake papers. I use cooking spray on my mini muffins. Fill about 2/3 full.

Bake at 350 22-25 minutes for large muffins and about 12-15 minutes for mini muffins. Tester should come out clean.

This recipe makes about 2 dozen muffins and 6 dozen mini muffins. They are a great crowd-pleaser and they freeze well.

Have fun baking.

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