Thursday, October 6, 2011

Pumpin Muffins, an Autum Treat

Walt had a noon meeting with our accountant. He wanted to bring a light snack. I whipped up a batch of muffins but they were gone before I took a picture. I used a pint jar of my home canned pumpkin chunks... sweet potato can be substituted.

Pumpkin Chocolate-Chip Muffins Muffins (12 muffins)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil2 large eggs
1/2 teaspoon cinnamon
1 smigeon allspice
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
1 teaspoon cinnamon
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

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