Originally posted 11/6/08, I thought these would be perfect now that we're in full blown fall season and they freeze well!
Pumpkin Chocolate Chip Muffinsmakes about 24
4 eggs
2 cups sugar
16oz canned pumpkin
1-3/8 cups of vegetable oil
3/8 cup of ground flaxseed
3 cups flour
2 tsp. ea baking powder and soda
1 tsp. ea salt and ground cinnamon
12 oz bag semi-sweet chocolate chips (I'm thinking of using carob chips!)
Mix the wet and dry ingredients seperately. Add the dry ingredients and mix until just combined. DO NOT overmix as this will make them dense. They should be lumpy. Fold in chips. Fill greased muffin cups 2/3 full and bake at 400F for 16-20 minutes. Happy Baking!
1 comments:
These look like they's be so good. Was really happy to come across your blog as a Christian momma myself...very encouraging to see someone else at it, too. =)
Kristina J.
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