Pumpkin chocolate chip muffins It was imperative for me to create a fluffy, tasty muffin that didn’t have the grease of the typical store-bought corn muffins. For an extra treat, I spread these with coconut oil. Sunday mornings just aren’t complete in my house without a batch of these quick-and-easy muffins with a berry twist. Great luxury elegant Hotel Restaurant Recipe.
Ingredients
YIELD: 12 MUFFINS
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 can (16 ounces) pumpkin
1 cup granulated sugar
½ cup canola oil
⅓ cup soymilk
¾ cup nondairy chocolate chips
½ cup chopped walnuts (optional)
Method
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 2 5 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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| Pumpkin chocolate chip muffins |
