2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.
Note: Donated by "Heddy" who says "It is especially nice topped with cream cheese icing."
Note: Donated by "Heddy" who says "It is especially nice topped with cream cheese icing."
No comments:
Post a Comment