I always say that muffins are just cupcakes with good PR. Let’s be honest folks, it’s eating cake for breakfast. To definitively take these breakfastcakes into the land of cupcakes, add a dollop of cream cheese frosting. Pumpkin never tasted so good. –Ellen
Ingredients
3/4 cup white sugar
1 stick of butter, softened at room temperature
2 eggs
1.5 teaspoons vanilla
3/4 cup canned pumpkin
2 Tablespoons milk
1.5 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon (Love cinnamon? Up this to 1/2 tsp.)
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips
Directions
1. Preheat the oven to 400 degrees. (Use convection, if you have that option.) This recipe makes 12 muffins. Line your muffin cups with paper liners.
2. Cream butter. Slowly beat in sugar. Add one egg at a time, beating well to combine. Stir in vanilla, pumpkin, and milk.
3. In a separate bowl, sift together, the flour, baking soda, baking powder, spices, and salt. Slowly add this dry mixture to your wet mixture. Stir in chocolate chips.
4. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
UM, YUM. Yes, please. I will take 2 dozen. Oh wait, you weren’t offering to make them for me, were you? I have to make them myself, don’t I? Okay, fine, I will.-Ashley
thedoseofreality recently posted..Head to Head: Best of the 1980′s Fads
Love the idea of eating cake for breakfast. A friend of mine always says its just eggs, flour, milk (and sugar) so what is wrong with that?
Grown and Flown recently posted..Nothing to Fear
Sort of hate you b/c now I’m drooling…and NEED TO MAKE THESE MUFFINS!!
Meredith recently posted..October Crush