Wednesday, June 3, 2009

Pumpkin Chocolate Chip

Today I used up the last of the pumpkin with this neat recipe.  I liked it because it used the pumpkin puree instead of butter.  I also cut down the sugar, added some vanilla and milk.  These turned out great!  Mike loved them, especially because I added more chocolate chips because he was complaining that there never is enough.
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1/3 cup milk
1 teaspoon vanilla
1 1/2 cup semisweet chocolate chips 
Makes 24 muffins.  Preheat oven to 350 F.  Combine wet ingredient and then dry.  Then spoon into muffin tins 2/3 full.  Bake for 25-30 minutes.

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