Thursday, November 12, 2009


1 2/3 cup all-purpose flour
1 1/3 cup sugar
1 tsp. pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
2 large eggs, beaten
1 cup pumpkin purée (1/2 can pumpkin)
2/3 cup milk
1/2 cup vegetable oil (Canola)
1/2 cup mini-chocolate chips

1. Preheat the oven to 350°F. Line 36 mini-muffin cups with mini-paper liners or spray with nonstick spray.

2. Combine the flour, sugar, pumpkin pie spice, soda, and salt in a large bowl. Whisk until blended. Add eggs, pumpkin, milk, and oil to dry ingredients and stir until just blended. Fold in mini chips.

3. Spoon the batter into the prepared pans, about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, 10 minutes.

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