Tis the season! Here’s a treat for the Back to School lunchbox!
This is another great recipe from one of my new Whitewater Cooks cookbooks! I can already tell these will be added to my favourite ‘go to’ cookbook collection – so far every recipe I have tried has been a hit!
I left out the nuts from the original recipe because I’m not a huge fan of nuts in my muffins – but feel free to add in 3/4 cup of walnuts and in the original recipe she also topped the muffins with 1/2 cup toasted pumpkin seeds prior to throwing in the oven.
These aren’t overly sweet which is nice. Next time I make them – I’d like to try swapping the sugar for honey.
I’m posting as I made it. This is from the book Whitewater Cooks with Friends
Ingredients:
1 3/4 cups flour
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup of butter, room temp
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 tsp vanilla
1/3 cup milk
3/4 cup chocolate chips
Makes 12 (I doubled this recipe and it worked well)
Pre-Heat your oven to 350F
Grease your muffin tins
In a large bowl – Sift together flour, allspice, cinnamon, cloves, baking powder, baking soda and salt.
In another bowl or your stand mixer beat your butter until smooth and light
Mix in your sugar until well combined and then your eggs (one at a time)
Beat in your pumpkin and vanilla
Mix your dry ingredients into your pumpkin mixture alternating with the milk
Stir in your chocolate chips
Spoon into your muffin tins and bake for 30-35 minutes
