Serving Size: This recipe makes A LOT. Approx. 36 muffins or 2 loaves of bread. I typically make the whole thing and give out what I know I can't eat to family or friends but you could easily half or third the recipe and make smaller batches.
Ingredients:
1 (15 ounce) can pumpkin1 cup cooking oil
3 cups sugar
3 large eggs
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon (the original recipe calls for only 1 teaspoon but I like cinnamon flavor so I add a little extra)
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
Cooking spray
Chocolate chips (as much as desired; these are not part of the original recipe but my own addition to the recipe)
Preparation:
Preheat oven to 350 degrees
Beat first 11 ingredients (all except cooking spray and chocolate chips) at low/medium speed with a mixer for approx. 1-2 minutes (or until blended).
Optional step: Add chocolate chips as desired (I typically make half of the recipe without chocolate chips and half with chocolate chips by pouring the first loaf or 18 muffins and then adding chocolate chips to the remaining batter)
Coat cook pans with cooking spray
Pour batter into loaf pan or muffin pan
Cook:
Bake for approx. 20 min. (or until you can stick a knife in and little to nothing comes out). I have found that every oven is very different and everyone likes things cooked a little differently so I just keep an eye on mine and take them out when they are to my liking.
Enjoy!!
Finished Product: One plain pumpkin muffin and one pumpkin muffin with chocolate chips!
These have become a pretty big hit with family and friends and one of my favorite fall treats!
Hope you enjoy!
Carly
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