Melissa Brown brought these to us after Logan was born and I immediately asked her for the recipe, which she was gracious enough to share. These are yummy enough to be dessert and are also perfect for a breakfast sweet bread.
1 1/2 cups all-purpose flour
1 1/2 cups whole -wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
4 large eggs
2 cups sugar
1 can (15 oz) pumpkin
1 cup canola or vegetable oil
2 cups chocolate chips
Mix wet and dry separate then combine. Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 minutes.
Variatons:
*you can add a couple of tablespoons ground flax seed if you want the extra fiber and heart health
*you can use canned mashed sweet potatoes instead of the pumpkin
2 cups chocolate chips
Mix wet and dry separate then combine. Fill muffin cups 3/4 full and bake at 350 degrees for 20-25 minutes.
Variatons:
*you can add a couple of tablespoons ground flax seed if you want the extra fiber and heart health
*you can use canned mashed sweet potatoes instead of the pumpkin
1 comment:
My kids LOVED these! We will definitely be adding this to our list of recipes!
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