Yes, it’s that time again – This Week’s Cravings has arrived, and our theme this week goes perfectly with my blog’s theme this week – Pumpkin recipes. I am very proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING, Kristen from From My Tiny Kitchen, Angie from Big Bear’s Wife & Kristi from Veggie Converter.
So have you made any pumpkin recipes lately? Want to link up? Yes, you – if you have a pumpkin recipe, link it up down there at the bottom in the linky. It will be awesome. (make sure you read the simple rules first). And make sure it’s a PUMPKIN RECIPE.
Now, here’s mine. Oh and btw. The perspective is way off on that photo. While the muffins are smaller than normal muffins, they aren’t mini muffins – that coffee cup is HUGE! lol
Chocolate Chip Pumpkin Muffins Recipe
- 1 1/2 c. all-purpose flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 c. milk
- 1/2 c. canned pumpkin
- 1/4 butter, melted.
- 1 egg
- 6 oz. semisweet chocolate chips
- 1/4 c. nuts, finely chopped (optional)
Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In the center, form a well.
Pour into the center well of the flour mixture.
Spoon the mixture into greased muffin pans (or use muffin papers), filling about 3/4 full.
If you want the nuts, sprinkle 1 teaspoon of chopped nuts over each muffin. (I actually added mine to the batter with the chocolate chips, because we like them inside the muffins)
Bake for 20 minutes at 400 degrees. Remove from oven and allow to cool for 5 minutes. Remove muffins from pan and allow to cool on wire racks. Makes 12 deliciously moist muffins.