Crisp Fall evenings are here and there’s nothing better than arriving home to the aroma of freshly-baked pies and breads. These delicious Pumpkin Chocolate Chip muffins don’t take long to whip up and will surely make the family want to gather together for an Autumn treat.
Pumpkin Chocolate Chip Muffin Recipe
1/2 cup vegetable oil
1 1/2 cups white sugar
1/2 cup water
15 oz. canned pumpkin
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 cup semisweet (mini) chocolate chips
1 cup nuts (optional)
Preheat oven to 400 degrees.
Grease pans or muffin liners. Mix oil, sugar, eggs and water. Combine dry ingredients in a separate bowl: flour, baking soda, baking powder, salt and spices. Combine with wet ingredients.
Mix in chocolate chips and optional nuts. Fill muffin cups 2/3 cups full. Bake for 20-25 minutes.
This recipe will make 24 muffins.
Like a lot of recipes, these muffins call for water. I’ve learned that baking and cooking with filtered water impacts the flavor of most recipes. There’s nothing like using clean water that is free of impurities to enhance the taste of any food. It’s no mystery why most restaurants use filtered water in their cooking and baking.
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