Wednesday, June 27, 2012
Pumpkin Chocolate Chip Muffins
Why do we save pumpkin related foods for Thanksgiving and Christmas? Clearly, pumpkin deserves to be eaten year round. Seasonal or not, 99% of you are buying Libby's from the can and that's on the bottom shelf of Harris Teeter year round.
I've seen various versions of these muffins milling about online and since there was a can of sweet little Libby on my pantry shelf, I decided to create my very own.
The results were staggering...I fixed them for my church choir and folks ate them like it was their last meal on earth, only crumbs remained and one even touted they were in fact, to die for. Well, if this muffin is THAT good, of course I'm sharing it with you.
The good news in all of this is that these little beauties freeze like a dream, so bake 'em up, freeze 'em good and pull them out for breakfast, midday splurges, your church choir, a shower or anything in between.
CC's Pumpkin Chocolate Chip Muffins
1 c. white sugar
1/2 c. brown sugar
16 oz. pureed pumpkin
1 c. canola or vegetable oil
3 c. flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. salt
1 T. vanilla
1 1/2 - 3 c. miniature chocolate chips
Combine all of the ingredients in the above list together, saving the chocolate chips for last. Mix until well combined, using an electric mixer and stir in the chocolate chips by hand.
Scoop into greased muffin pans, filling 3/4 full and bake for 15-20 minutes at 400 degrees.