Oct 27, 2012

Pumpkin Chocolate Chip Muffins



Last night I dressed up as Dora the explorer for a pre-Halloween party, and since the costume was so easy to put together and no makeup was required, I got ready in 3 minutes. I still had a lot of time to kill before meeting up with friends so I decided to make some hangover food for the next morning.

Since I had some pumpkin puree left over from the day before, I decided to make some pumpkin muffins. I’ve made them before and I mentioned last time they are my favorite muffins of all time and probably the only muffins I crave for.

Pumpkin Chocolate Chip Muffins
Ingredients:
1 C all-purpose flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp salt
¼ C (½ stick) unsalted butter, softened
½ C granulated sugar
1 egg, slightly beaten
1 ½ tsp vanilla extract
1 C pumpkin puree
¼ C Greek yogurt
¼ C milk, (please please please use whole milk, you won’t be sorry)
½ C chocolate chips
Topping:
Ingredients:
1 Tbsp granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
Directions:
1. Preheat oven to 350F
2. In a bowl, sift together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt; Set aside.
3. In another bowl, Beat together softened butter and sugar until light and fluffy.


Beat in egg and vanilla extract, a little at a time until mixture is well incorporated
4. Mix in pumpkin puree and yogurt.

it won't look pretty, but just wait, be patient, have faith...
5. Take 2 tablespoon of the flour mixture and toss it with chocolate chips; set aside.

Add ¼ flour mixture to the batter, mix

and then ¼ milk, mix

repeat until all flour and milk is mixed in. Fold in chocolate chips

6. Fill muffin tin ¾ full, they don’t rise much.


To make the topping: mix together sugar, cinnamon, and nutmeg. Sprinkle the mixture on top of muffins


7. Bake for 22-25 minutes. Let muffins cool in the pan for 10 minutes, and then move to cooling rack and let cool completely.



enjoy 

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