These muffins are delicious. I like to double the recipe and freeze half. You can pop them in the microwave for 30 seconds and they are just perfect. I like to think they are a little healthy, too, since they have pumpkin in them! Ha!
I added mini m&m's on top this time, but I typically don't. They make for a more colorful picture and they kids were even more excited about eating them this time:-)
You can find the original recipe here: thekitchenmagpie.com
Servings: 12 muffins
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup mini semi-sweet chocolate chips
*Preheat oven to 350 degrees
*Mix together butter, sugar, eggs, vanilla, and pumpkin. Stir in flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Add chocolate chips and mix until they are spread evenly throughout the batter.
*Spray muffin tins with non stick spray or line with muffin liners. Use a 2 tbsp scoop to fill muffin tins.
*Bake at 350 for 17-20 minutes.
*cool on racks
Servings: 12 muffins
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup mini semi-sweet chocolate chips
*Preheat oven to 350 degrees
*Mix together butter, sugar, eggs, vanilla, and pumpkin. Stir in flour, baking soda, baking powder, cinnamon, salt, and cocoa powder. Add chocolate chips and mix until they are spread evenly throughout the batter.
*Spray muffin tins with non stick spray or line with muffin liners. Use a 2 tbsp scoop to fill muffin tins.
*Bake at 350 for 17-20 minutes.
*cool on racks
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