Emily Wyckoff

Pumpkin Muffins


I am obviously in a pumpkin phase. Pumpkin bread, pumpkin soup, and today I baked up these pumpkin muffins, one of my kids’ favorites. These delicious treats are great for breakfast or an after school snack. Be sure to fill the muffin tins to the top with the batter, as they bake up beautifully with a nice high dome. I of course add the optional chocolate chips to really put them over the top.

Pumpkin Muffins

Makes 18 muffins

Ingredients

3 1/2 cups flour

2 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

2/3 cup vegetable shortening

2 cups canned pumpkin

4 eggs, slightly beaten

2 1/4 cups sugar

2/3 cups milk

3/4 cups chocolate chips (optional)

Directions:

Preheat oven to 350 degrees. Grease and flour 18 muffin tins, or line with paper liners.

Whisk together flour, baking powder and soda, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, combine shortening, pumpkin, eggs, sugar, milk, and chocolate chips (optional). There will still be some tiny lumps of shortening.

Add dry ingredients to the wet ingredients and stir until just blended – there will still be shortening lumps. Fill muffin tins just about to top with batter and bake for 30 minutes.


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