Pumpkin Chocolate Chip Muffins

Easy to prepare 

Moist and full of favour.

A delicious combination

white chocolate chips and

dark chocolate chips.

and pumpkin. 

They are also delicious with chocolate chips.

Preheat oven to 350 deg.

Ingredients:

1 1/2 cups flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp salt

1/2 cup unsalted butter at

 room temperature.

1 cup white sugar

2 large eggs at room temperature

1 tsp vanilla extract

3/4 cup pumpkin puree

I used my homemade pumpkin puree

canned puree (with no spices)is good also.

3/4 cup white chocolate chips.

(semisweet, bittersweet can also be used).

In a large bowl whisk together the flour, 

baking soda, the ground spices and salt.

With a hand mixer or electric beater 

beat butter until smooth

Add sugar and beat until light and fluffy.

Beat in eggs and vanilla.

Add the pumpkin puree.

mix all together.....

Add to the flour mixture

Fold in the chocolate chips
(my photo is too dark. oops.)

An ice cream scoop works well for filling

makes 12 muffins

Bake 20-25 mins.
350deg.F

or when a toothpick

 inserted come out clean.
Place on a wire rack to cool.

Enjoy!

Check out my Pumpkin Scones Recipe.

Thanks for your visit 

💛💛💛

Pumpkin Scones

Savour the taste of Fall
in these spicy scones

Great with a cup of tea or coffee.

Ingredients

2 cups Flour

1/3 cup Brown Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

(Cloves and Ginger can be added also,

or Pumpkin Pie Spice)

1/4 tsp Salt

1/2 cup Butter cubed

1/2 cup Pumpkin Puree

3 tbsp Milk

1 large egg

2 tsp Vanilla Extract

The Glaze:

1 cup Icing Sugar

1/4 tsp Cinnamon

Pinch of Nutmeg.

(Cloves and Ginger can be used also

or Pumpkin Pie Spices)

2 tablespoons Milk

Preheat Oven to 400 deg. F.

Whisk together flour,

 brown sugar, baking powder, 

baking soda, the ground spices

 and salt.

Cut Butter in cubes

Work butter into the flour mixture

 until it resembles coarse crumbs.

In a smaller bowl,

 whisk together Pumpkin Puree

 Milk, Egg and Vanilla

Mix with dry ingredients

forming a dough, kneel 3-4 times

on a floured surface. 

Roll into a 7 by 10 inch rectangle.

Cut into 8 triangles.

Place on 2 baking sheets

 

Bake 10-12 minutes

or until a toothpick inserted comes out clean.

cool at lease 10 mins.on a wire rack.

To make the Glaze

whisk the icing sugar and milk together

add the ground spices.

Let the glaze harden for a few hours and enjoy.

Can also be frozen and enjoyed later.

Also try my

Pumpkin Cranberry Sones

I also made delicious

 Pumpkin Chocolate Chip Muffins.

made with white chocolate chips.

Great flavour!

Thanks for your visit 

⭐⭐⭐⭐⭐

How to make Pumpkin Purée

This puree is so easy to make.
Great for homemade muffins, 

scones, soups, baby food,
 pumpkin pie, tarts and more.

And pumpkins are so easy to grow.

I use the small sugar pumpkins.
The larger one in the grocery stores
used for carving are
 tasteless and stringy.

Cut of the top (above)

Cut pumpkin in half

scrape out seeds, pulp
and stringy membrane.
(Guts)

Seeds can be dried and eaten.
I save some to plant next Spring.

Place skin side down on cookie sheet
Bake 350 deg. 45mins-1hr.
Test for fork-tender.

Cooked
Test with a fork to see if tender.

Remove skin...
Skin will peel of easily

Puree in a food processor, blender or mash with a potato masher.
Add water if too dry and if too wet, drain in a cheese cloth.

)

My Puree came out perfect.

I didn't have to add water

or drain it.

Can be frozen for use this winter.

A delicious recipe... check out my Pumpkin Scones .
also my Pumpkin Cupcakes.

and my Pumpkin chocolate chip muffins
also: Pumpkin Cranberry Scones
also, Classic Pumpkin Pie
aso Pumpkin Cranberry Loaf

all pics are my sole original property.

thanks for visiting my blog...xo