Friday, September 20, 2013

Pumpkin Chocolate Chip Muffins


Harvest Time, my favorite time of year. Today I'm sharing with you my scrumptious pumpkin chocolate chip muffins that can be baked as tiny cakes or pour into a loaf pan for pumpkin bread. It's moist, with a hint of autumn spice , walnuts and chocolate chips for chew. It's healthy too!

Pumpkin Chocolate Chip Muffins
Wet Ingredients
1 15oz can of pumpkin
1 7oz container of Fage 2% greek yogurt
2 whole organic eggs
1 cup of sugar
2 tablespoons of canola oil
Dry Ingredients
2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
1/2 cup of walnuts
1 cup of semi sweet chocolate chips

Preheat oven to 375 degrees
Line muffin pan with liners
In a large mixing bowl whisk together wet ingrediets
in a medium mixing bowl whisk together dry ingredients
Fold Dry ingredients into wet ingredients
Fill muffin tins and bake for 17-18 minutes or until cooked through.

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