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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 4, 2010

Mini Pumpkin Chocolate Chip Muffins for Fall

With fall, comes one of my very favorite flavors....pumpkin.  Pumpkin lattes, pumpkin pie, pumpkin bread, pumpkin custards, pumpkin cheesecake, pumpkin ice cream....not to get side-tracked but have you ever tasted pumpkin ice cream?  It is now one of my favorite flavors.  Ever since finding it at Safeway by accident  over near their gelato counter, I love it.  I don't shop at Safeway all that often, maybe three times a month or so, but when I was at a brand new Safeway in our town, I found this creamy pumpkin ice cream in a pint container over in the deli section near the gelato bar.  I think I ate the entire thing all myself.  I would actually try to eat it when the kids weren't around because I didn't want to share!  Isn't that just horrible!  But it is that good.

So, I was craving pumpkin.  I came up with these little, mini muffins of joy.

Here's what you need....

Whisk the sugar, salt, oil, eggs and water all together.

So it looks like this.....

Add the remaining ingredients {see below for recipe}.

Fill a mini muffin baking tray with the batter.

Bake at 350 degrees for 18 minutes.


Okay, here's the recipe:

Mini Pumpkin Chocolate Chip Muffins

1 1/2 cups sugar
1/2 tsp. salt
1/2 cup canola oil
2 eggs
1/3 cup water
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/4 cup whole wheat flour
1 cup canned pumpkin
3/4 cup chocolate chips {or nuts}

Mix sugar, salt, oil, eggs, water all together in a bowl.  Then add spices, baking soda, flour , pumpkin and chocolate chips.  Grease a mini-muffin pan with Pam, fill with batter and bake at 350 degrees for 18 minutes.  These can be made ahead of time if you're having a party and frozen until you're ready to serve them.

Happy Saturday!

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