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2 CATS PUMPKIN CHOCOLATE CHIP MUFFINS Recipe

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This recipe for 2 CATS PUMPKIN CHOCOLATE CHIP MUFFINS is from Anderson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
227 g all-purpose flour
¼ tsp baking powder
5 g/1 tsp baking soda
½ tsp cinnamon
1 pinch nutmeg
1/4 tsp kosher salt
227 g pumpkin puree
100 g/2 large eggs
113 g/1 stick butter, melted
155 g sugar
170 g semisweet chocolate chips

Directions:
Directions:
Preheat oven to 350°F/175°C. Grease standard muffin pan.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In large bowl, whisk together pumpkin purée, eggs, melted butter and sugar until smooth. Stir in chocolate chips.

Add dry ingredients to wet ingredients, and stir just until blended. Fill dough up to 3/4 into muffin cups.

Bake for 25 - 30 minutes, until surface is brown and needle comes out clean.

Transfer pan to wire rack, let cool for 10 minutes, then remove muffins from pan.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
The Pumpkin Chocolate Chip Muffins were my favorite muffins at 2 Cats Café (Richard preferred their Cranberry Walnut Muffins - see recipe).

When I once mentioned how much I liked them, the cook, Jeannie - who was friends with Cat - came out herself and GAVE ME the recipe!

Jeannie now owns her own restaurant, Clark Point Café in Soutwest Harbor, offering great food. A pity that we don't live nearby anymore!

 

 

 

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