21 October 2011

Like I mentioned yesterday, I have been cooking/baking with pumpkin a lot lately.  In fact, pumpkin puree actually made an appearance in one of my dreams the other night!  Yes, I have a problem.  No, I'm not going to fix it because I love cooking and baking with pumpkin this time of year.

I mentioned on Facebook the other day that I made two different pumpkin muffins in three days last weekend.  I posted the savory ones yesterday, and here are the sweet ones.  I saw a recipe for Pumpkin Chocolate Chip Muffins in a Penzey's catalog last fall.  I'm not really a big fan of the pumpkin/chocolate combo, but I remembered seeing cinnamon chips the last time I was in the baking aisle at the grocery store.  So I made them using cinnamon chips and they are awesome.  They use a combination of oil and applesauce and that combined with all the pumpkin, means that these are some of the most moist muffins you'll ever have.

Pumpkin Cinnamon Chip Muffins

1 cup sugar
3 tbsp vegetable oil
3 tbsp applesauce
2 small eggs
¾ tsp vanilla
¼ cup milk
1 cup pumpkin puree
1¼ cup+2 tbsp flour
½ tsp salt
¼ tsp baking soda
1 tsp pumpkin pie spice
½ cup cinnamon chips

Preheat oven to 350°.  Coat a 12 cup muffin tin with baking spray.

In a mixing bowl, beat together the sugar, oil, applesauce, eggs, vanilla, milk, and pumpkin until thoroughly blended.  In a separate bowl, sift together the flour, salt, baking soda, and pumpkin pie spice.  Gradually add the dry ingredients to the wet ingredients and stir until just blended, being careful not to overmix.  Gently fold in the cinnamon chips. 

Spoon the batter into the muffin tins.  Bake for 20 minutes until springy and brown or until a cake tester comes out clean.

Makes 12 muffins.

You'll notice that some of the measurements are kind of funky.  It's because the original recipe made 2 dozen plus muffins, but I really prefer my muffin recipes to make one dozen.  That way they can be easily changed to make 2, 3, or 4 dozen without giving yourself a headache doing the math.  The recipe for the 2 dozen called for 3 eggs.  So if you're only making one dozen, use 2 small eggs, but if you're making 2 dozen, just use 3 large ones. Does that make sense?  The flour amount is kind of funny too, but oh well!

I have made these muffins for church twice now and they are always a big hit.

Have you ever used those Hershey's Cinnamon Chips? They are really good.  Heads up, they can be hard to find.  My mom lives in Indiana, and the only store she could find them at was Meijer.  Hershey's has a Hard to Find Product Locator on their website if you are having trouble finding them in your area.

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