I made my favourite muffins this weekend in honour of thanksgiving on Thursday - although they certainly won't last till then! These are the same ones I made for my defense for those of you lucky (?) enough to get one. I'm not a big fan of canned pumpkin but these are just so delicious.
Ingredients:
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree
1 cup (175 grams) semisweet chocolate chips
Instructions:
1) Preheat oven to 350 degrees F (177 degrees C).
2) Line 12 muffin cups with paper liners.
3) In a large bowl, sift together the flour, baking soda, ground spices, and salt.
4) In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
5) Alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture to the wet ingredients and mix thoroughly.
6) Fold in the chocolate chips.
7) Fill the muffin cups evenly with the batter.
8) Bake for about 18-20 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
9) Try not to eat them all right out of the oven!!
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