Sunday, September 24, 2006

Harvest Muffins

Harvest Muffins
Originally uploaded by watchjennybake.
This is a standard in my house for fall - you might think that pumpkin and chocolate chips don't go well together - I humbly beg to differ.

Definitely don't add the pumpkin until the end. I tried combining it with the creamed mixture at the beginning once and the end result just wasn't as good!

Harvest Loaf Bread

1 cup butter, at room temperature
2 cups sugar
4 eggs
½ tsp ground cloves
1 tsp nutmeg
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
3 ½ cups flour
15 ½ oz (whole can) pumpkin
11.5 oz bag chocolate chips

Preheat oven to 350 degrees Fahrenheit. Cream together butter, sugar, and eggs. Mix in spices and then add flour to creamed mixture. Add pumpkin and chocolate chips.

Pour 2 big loaves – bake at 350 for 1 hour or 7 little loaves for 40 minutes or muffins for 22-25 minutes.

Categories: Chocolate, Muffins, Pumpkin

1 comment:

Anonymous said...

Why are there no comments on the most delicious of breads, evah?!?! I've made these twice as two different sizes of muffins with nothing but raves resulting. The second time, I used unbleached flour and accidently added twice the cloves (1 tsp.). Guess what? They are still spectacular. As an added bonus, these muffins freeze really well. Make a batch and, once cooled, put them in small plastic bags and pop them in the freezer. This way, it's one less thing to think about in the morning. They'll thaw out by lunch or snack time. (Be sure to recycle the bag for another batch of muffins!)

Jenny ... remind me to share the coconut-walnut muffin recipe. I am fairly certain that it is vegan.