Pumpkin Chocolate Chip Muffins
June 11, 2014
I don’t know where you are located, or what the weather has been in your area. In the upper Midwest, it's felt like Fall for the past few days. Spring finally came, then a couple days of Summer-like weather, and then Fall!
But I look forward to Fall. I will always love the bulky comfy sweaters, jeans and boots, changing leaves, apple picking and pumpkins! I know I have to enjoy warm Summer days first, but these Pumpkin Chocolate Chip Muffins will get you in the Fall spirit in no time. They are perfect for breakfast with a nice cup of Joe or to make your kid's lunch box more interesting. Put these muffins in for a healthy, homemade snack.
Of course you can also take them to a Summer party where I am sure the guests will devour them.
| Pumpkin Chocolate Chip Muffins • 1/2 cup sliced almonds • 1 2/3 cups all-purpose flour • 1 cup sugar • 1 teaspoon pumpkin pie spice • 1 teaspoon baking soda • 1/4 teaspoon baking powder • 1/4 teaspoon salt • 2 eggs • 1 cup plain canned pumpkin • 1/2 cup melted butter • 1 cup chocolate chips Heat oven to 350°. Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes. |
Enjoy! 🙂
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