Sunday, September 30, 2012

Scrumptious Pumpkin Chocolate Chip Mini Muffins

Looking for a great fall recipe to feed the munchkins something other than munchkins?

Try this recipe out and let me know what you think....

Preheat oven to 350 degrees.

Mix together in large bowl:
3 1/3 cup of flour (AP or whole wheat)
2 tsp baking soda
3/4 cup white sugar (I know, usually it's considered a wet ingredient)
3/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg (fresh if you have it)
1/4 tsp ground ginger

In second bowl mix:
1 cup oil
2/3 cup orange juice
1 can (15 ounces) pumpkin puree
4 eggs

Add wet ingredients to the dry ingredients, mixing well.
Last, add 2/3 cup mini chocolate chips (I like mini ones better, since they provide more even distribution of chocolate to muffin batter ratio)

USE MUFFIN LINERS!!!!!!!!!!!! They make cleaning the tin so much easier and quicker, and you don't have to worry about it between the batches.

Also, one of my favorite tools of baking is the 1 ounce cookie scoop.  This is a perfect application for even muffin management.

Bake 20-25 minutes until a toothpick comes out clean.
This recipe makes approximately 80 mini muffins.  It sounds like a lot.  But by the time the second batch was in the oven baking, the first batch of 24 was amazingly down to 5, mostly between the two boys.
These muffins are rich, and pretty healthy I think (minus the oil).  They make a great on the go breakfast or snack for busy mornings.  So if you make them over the weekend, they might cover you a couple of days while you hit snooze one more time.

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