Bring on the Pumpkin Muffins!
My kids request pumpkin muffins in July! So, needless to say they like them A LOT!
Now that Fall is here, I imagine we’ll be making our fair share of these little beauties. So many so, that I’ll start to mix things up a bit to keep it interesting; making mini muffins (great for school lunches and a quick snack), swapping the chocolate chips for pecans or white chocolate chips, or adding a little cream cheese frosting and turn them into cupcakes.
Can you tell we love these muffins? Addicted! Made and gone in 2 days every time! I hope you find similar success in your house!
Pumpkin Chocolate Chip Muffins
INGREDIENTS
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoons salt
- 4 large large eggs
- 2 cups sugar
- 15 oz pure pumpkin (not pie filling)
- 1 cup canola oil
- 1/2 cup mini chocolate chips
DIRECTIONS
- Preheat oven to 350.
- Grease or line 2 muffin pans.
- Combine eggs, sugar, pumpkin and oil in large mixing bowl.
- Add flour, soda, baking powder, cinnamon, and salt to wet ingredients and combine. This mixture will be very thick.
- Mix in the chocolate chips by hand.
- Spoon batter into prepared muffin tins and bake for 20-25 minutes.
Nutritional Information
NOTES
GLUTEN MODIFICATIONS: Make an all-purpose flour blend (You’ll need to double the recipe to yield 3 cups. The remaining can be stored in an airtight container in the freezer.)
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Here is a quick Chicken Pot Pie recipe that’s great for Fall!
Ingredients
Original recipe makes 1 9-inch pie
• 1 pound skinless, boneless chicken breast halves, cubed
• 1 cup sliced carrots
• 1 cup of peas
• 1 cup diced potatoes (boiled first)
• 1 can of cream of celery
• ½ teaspoon salt
• 1/4 teaspoon black pepper
• 2 (9inch) unbaked pie crust
PREPARATION: 20 mins
COOK: 50 mins
READY IN : 1 hr 10 mins
Directions
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, and peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan, boil potatoes until soft (10-15 minutes) then drain.
4. In a large bowl, mix chicken, peas, carrots, potatoes, salt, and pepper with the cream of celery.
5. Place the mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Enjoy!