Monday, November 12, 2012


Saturday it was 74 degrees and yesterday at noon it was 33 degrees.  We had early morning thunderstorms and got some well deserved rain...1 to 2 inches depending on where you live in the city and then before lunch, sleet.  

After church and lunch out yesterday, coming home I knew I would spend the afternoon baking in the kitchen.  I cook but I enjoy baking so much more. 

One of the recipes I made yesterday was for Pumpkin-Chocolate- Chip Muffins.  It is another recipe I have in my notebook or recipes/ideas that I cut from some magazine.  The first time I made it was in October, 2010.  I made it twice earlier this year.  It calls for mini chocolate chips, but I didn't have any.  So I decided to use butterscotch chips.  I'm so glad I did.  I have a couple of recipes that incorporate pumpkin and butterscotch.  I know they taste good with the chocolate chips, too.  I indicated my changes in the parenthesis.


2     cups all-purpose flour (I used 1 cup of soft wheat flour and 1 cup whole wheat pastry flour.)
3/4  cup packed light brown sugar (I used 1/4 cup + 2 tablespoons of Brown Sugar Blend)
1       tablespoon baking powder
1       teaspoon ground cinnamon
1       teaspoon ground ginger
3/4  teaspoon salt
pinch of ground allspice
3/4  cup solid-pack pumpkin puree
1       egg
2/3  cup nonfat milk
3      tablespoons light margarine
1       teaspoon vanilla
1/2   cup butterscotch chip or mini chocolate chips

Preheat oven to 375 degrees.  Coat 12-cup muffin pan with nonstick cooking spray.

Combine flour(s), brown sugar, baking powder, cinnamon, ginger, salt, and allspice in large bowl with a whisk.

In a separate bowl, beat together pumpkin puree, egg, milk, butter and vanilla. (I used a wooden spoon.)

Pour into flour mixture; 

stir until well combined.

Fold in chips.

Divide batter among prepared muffin cups.  (I probably filled mine with a little too much batter and only got 11 muffins.  Fill the empty cup with about a half inch of water for even baking.) 

Bake for 25 minutes.  Check doneness with a toothpick.

Cool in pan on wire rack for 10 minutes.

Remove and continue cooling.  

Serve warm.


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