|Sprinkle Some Sunshine|
Pumpkin Pecan Chocolate Chip Muffins- Sprinkle Some Sunshine
1 15 ounce can 100% pumpkin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup brown sugar
1 tablespoon molasses
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips (Guittard 63% cacao)
1/2 cup chopped pecans
Heat oven to 425 degrees. Spray muffin pans with cooking spray or line with paper cups.
Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool.
In a separate bowl, mix together brown sugar and molasses (tada! dark brown sugar).
- I used the chopper attachment of my stick blender
Add brown sugar mixture and oil to pumpkin mixture, and mix. Add beaten eggs, and mix until well incorporated.
In a separate bowl stir together flour, baking powder, baking soda and salt. Add flour mixture into pumpkin mixture, mix until just combined.
Stir in chocolate chips & pecans.
Using a #20 disher, distribute the batter into prepared muffin cups, so each is 2/3 full.
Bake 13-15 minutes for regular sized muffins and about 10 minutes for mini muffins or until wooden toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes. Remove from pan, allow muffins to cool completely on wire rack. Store tightly covered at room temperature.
Yield: 20 muffins