"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock


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This recipe for PUMPKIN CHOCOLATE CHIP MUFFINS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 14, 2009


1-2/3 cups flour
1 cup sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 can canned pumpkin
1/2 cup butter, melted
1 cup chocolate chips (mini are best)

1. Preheat oven to 350. Line muffin tins with paper cupcake liners.
2. Mix dry ingredients in large bowl.
3. Separately whisk eggs, pumpkin and butter. Stir in chips.
4. Pour over dry ingredients and fold in until just moistened.
5. Fill cupcake fillers 2/3 full.
6. Bake 20-25 minutes or until toothpick comes out clean.

Personal Notes:
Personal Notes:
May also bake in loaf pans. They or the muffins keep well and freeze well. Best served a little warm so the chips are soft.




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