I must confess, I didn’t make these muffins, my mom did. She’s not only my number one blog reader, she’s also an amazing baker and cook. I’ve learned everything I know from her! Thanks MA!
I popped by for a visit earlier today and the house was filled with the smell of pumpkin pie. “Pumpkin pie?” I thought. “So soon after Thanksgiving?” But no, that delightful smell was the muffins, of which I scarfed two almost immediately. They were still warm and the chocolate chips were all melty. Can that count as lunch?
Here’s the recipe…just in time for Halloween!
3/4 cup canned pumpkin
3/4 cup packed brown sugar
1/2 cup butter, melted or canola oil (the healthier option)
2 lg. eggs
1/4 cup apple juice or almond milk
1 3/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
1/2 tsp. nutmeg
1/8 tsp. cloves
1/2 cup finely chopped crystalized ginger and /or 3/4 cup chocolate chips
-Combine the dry ingredients
-Combine the wet ingredients
-Mix them together until moist
-Fold in the ginger and chocolate chips
Bake at 350 degrees for 20-25 minutes.