Monday, May 9, 2011

Serving Up {Muffins}: Pumpkin Muffins

Sunday mornings are Muffin Mornings at our house.  They have been for a couple of years now and the kids don't let me forget!  While we have tried many different recipes, and are always on the lookout for a new muffin recipe to try, pumpkin muffins are one of the most frequently requested.

This recipe is a combination of two different recipes that I merged into one.  It's our favorite but I never seem to let it alone.  The kids never know from one Sunday to the next what I am going to "experiment" with and add this time.  We have had success with adding shredded coconut and, of course, chocolate chips are always a big hit.  If you are lucky enough to live near a store that stocks Hershey's Cinnamon Chips (I have bought them by the case on you must try adding them to this recipe.  It's definitely our favorite pumpkin muffin addition to date!

printable version

2 2/3 cups flour
2 cups sugar
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. ground cloves
4 eggs, slightly beaten
2 cups pumpkin puree
1/2 cup butter
1/2 cup coconut oil (use cooking oil if you don't have coconut oil on hand)

Preheat your oven to 350 degrees.  Prepare 24 full-size muffin cups.
Combine the dry ingredients in a large bowl and sift together.  In a separate bowl combine the wet ingredients and whisk until well combined.  Pour liquid into the dry ingredients and mix until well moistened, but don't over mix.  If adding chocolate chips stir in at the end.
Fill muffin cups 2/3 full.  Bake for 20-25 minutes or until they test done.

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