I love pumpkin everything

Baking does wonders to relieve stress.. especially if you can watch people eat the product and they really enjoy it. This time.. I made pumpkin muffins. Baking with pumpkin is the best, because it is really moist and whatever you make will be moist as well. This was a recipe for 24 muffins but I just put double the amount of batter in each well so these muffins are HUGE.


gotta make sure to butter the top of the pan as well, so when the muffins rise they don't stick to the outside. learned that tip from Ina Garten.
I also only put the chocolate chunks in the centers of the muffin.


pretty, huh?



Recipe:

2 cups pumpkin puree (1 15 oz can)
3 eggs
1 cup canola oil
2 1/2 cups + 2 tbsp sugar
1 tsp vanilla extract
2 tsp each of cinnamon, nutmeg, clove, ginger spices
1/2 tsp salt
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
chocolate chips, cranberries, walnuts (optional)

1. Preheat oven to 350 degrees.
2. Mix pumpkin, eggs, oil, spices, sugar (2 cups), vanilla & salt in a very large mixing bowl.
3. Sift flour, baking powder, baking soda into the pumpkin mixture.
4. Whisk gently until just combined & it has a smooth texture.
5. Add chocolate chips (or whatever you want).
6. Divide batter into a 12-muffin pan. It will be very full. If you want smaller muffins, you need 2 pans to make 24 muffins.
7. Sprinkle the 2 tbsp sugar on the tops of the muffins.
8. Bake 25 minutes or until a tooth pick comes out clean.
9. Cool and enjoy!

-J