Recipe | Pumpkin Chocolate Chip Muffins (for Alexis)

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To get this (recipe follows):

Pumpkin Chocolate Chip Muffins (From the Cupcake Doctor)

1 package chocolate chip muffin mix (12 muffins)
1 cup canned pumpkin
½ tsp. pumpkin pie spice
1 large egg
½ cup milk

Preheat oven to 400. Grease a 12-cup muffin pan with nonstick baking spray (I use the kind w/ flour). Pour the muffin mix with chocolate chips (i.e., Betty Crocker) into a large mixing bowl and dig a well in the center. To the well add one large egg (beaten), ½ tsp. pumpkin pie spice, ½ cup milk, 1 cup canned pumpkin (1 cup canned pumpkin = ½ can of Libby’s pumpkin mix – small size. Combine with wooden spoon, 20/30 stirs. Batter will be blended, but still lumpy. Fill the muffin tins ¾ way with the mixture and bake in middle rack for approx. 18-20min. In my oven I do 18 min. and start checking at 16, since my temp seems to be a few degrees hotter. You can freeze ½ the batch in foil and freezer bag. Delicious with tea, milk, coffee, for breakfast, dessert or an on-the-road snack!