PUMPKIN-CHOCOLATE CHIP MUFFINS

Yield: 
12 Muffins

Don’t make these if you don’t mean business. I’m a testament to the power of these muffins. I left a dozen at my husband’s doorstep soon after we started dating and look what happened! They worked well for me, and they might serve you well too. Amorous outcomes aside, you are certain to have fun eating these moist little cakes that mix up in one bowl.

Ingredients: 

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1 can (16 ounces) pumpkin
1 cup granulated sugar
1⁄2 cup canola oil
1⁄3 cup soymilk
3⁄4 cup nondairy chocolate chips
1⁄2 cup chopped walnuts (optional)

Assembly: 

Preheat the oven to 350 degrees F and oil a standard 12-cup muffin pan or line it with paper liners.

Combine the flour, baking powder, cinnamon, and baking soda in a large bowl. Add the pumpkin, sugar, oil, and soymilk and stir until just combined. Gently stir in the chocolate chips and
optional walnuts.

Spoon evenly into the prepared muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
 

 

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