Pumpkin Muffins

Written By Ruth Mitchell

These pumpkin muffins make a cameo in Tolerable.

I lift open the tissue paper with a pretty fall leaf pattern and find a nest of mini pumpkin muffins. They smell like pumpkin spice and chocolate chips. I pop one in my mouth. It tastes like fall and laughter and love. Liam sent me a package, and he wrote me a letter. I might explode with happiness.

Pumpkin Muffins

Combine:

  • 3 cups sugar (yep, you read that right. Nutritionally, these are more like cookies.)

  • 1 cup oil

  • 1 can pumpkin (15 oz.)

  • 4 eggs

Dissolve and add to above

  • 2 teaspoons baking soda in

  • 2/3 cup water

Combine in separate bowl and then mix in above:

  • 3 1/2 cups flour (can do up to two cups with wheat flour)

  • 1 teaspoons baking powder

  • 2 teaspoons salt

  • 1/2 teaspoons cloves

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon allspice

Then mix in:

  • 1 cup semi-sweet chocolate chips (or more than one cup)

Spoon batter into mini muffin pans coated generously with cooking spray. (You could be boring and put them in a regular tin or mini loafs, just be sure to adjust the baking time.)

Bake at 350º for 15-17 minutes.

This makes A LOT of muffins. You may want to refrigerate or freeze leftover batter. The batter lasts in the fridge up to a week and in the freezer for several months.

 

Ruth Mitchell
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Any Fruit Coffee Cake