Sunday, November 23, 2008

Pumpkin Chocolate Chip Muffins

These are, without a doubt, the favored muffins in our home! The batch is huge, which makes for a great treat to take to any gathering at any time of the day. My favorite thank you for these tasty baked treats came from my friend, April, who said, "My boys just looked at them like 'Pumpkin? No thanks! Then they promptly woofed down everyone of them!" They are especially good on Thanksgiving or Christmas morning... prepared a day in advance, just pop them in the microwave and they are perfect for a snack/breakfast before the big meal! We are planning on delivering them to a friends and neighbors this year while the turkey is cooking! Enjoy!

2 cups oil

2 cups brown sugar

4 cups sugar

Beat together and add:

8 beaten eggs

1 1/2 TBLS baking soda, dissolved in 1/3 cup warm water

4 cups pumpkin (I use one large can, even though it's about 1/3 cup short)

7 cups flour

2 tsps baking powder

2 tsps salt

1 1/2 tsps ginger

2 tsps cloves

2 tsps nutmeg

4 tsps cinnamon

Mix well, then add:

1 cup warm water

2 cups semi sweet chocolate chips

1cup milk chocolate chips

Fill muffin cups about 2/3 full. Bake @ 350 degrees for 15-20 minutes as soon as they start to brown. Do not over cook.

1 comment:

Lindsey said...

If, by chance, you check this today. Could you post the recipe for your cranberry/jello salad? I have the ingredient list, but not the directions. (I would get it from my mom but she can't find it either!)