Pumpkin Chocolate Chip Muffins
There is a story that goes with these muffins. In the early 1990’s I was totally addicted to
these muffins. I would drive across town
every morning and buy one at Bumbleberries Gas Station for $1.00. They had a little bakery and they made them
fresh every day. One morning I bopped in
and noticed something was terribly wrong.
Upon inquiry I found that they were closing and it was their last day. I panicked and immediately asked for the
recipe to make them myself. After some coercion
on my part mentioning my daily addiction and best customer status, they gave me
the recipe – the only hitch was it made 200 muffins. I successfully reduced the recipe to make
only 30-36 muffins. The story continues because
my youngest son Ryan sensed a business opportunity here. He offered to make them for me and would sell
them to me for only $1 per muffin. Of
course I would provide all the ingredients and tools. Naturally I accepted his offer - often. Thus the legend of the Pumpkin Chocolate Chip
Muffin. It’s a family favorite.
Beat:
1 cup vegetable oil
1 cup brown sugar, firmly
packed
2 cups sugar
Add:
4 beaten eggs
2 teaspoons baking soda
dissolved in 8 teaspoons warm water
Add:
2 cups canned pumpkin
Mix together:
3 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
¾ teaspoon ginger powder
1 teaspoon ground cloves
1 teaspoon nutmeg
2 teaspoons cinnamon
Have ready:
½ cup warm water
Gently add flour mixture and
warm water alternately to sugar mixture.
Add:
1 ½ cups chocolate chips
Stir. Fill muffin tins 2/3 full. I always sprinkle additional chocolate chips over the
top before baking.
Do not overmix ingredients and refrigerate batter betweeen oven batches.
Do not overmix ingredients and refrigerate batter betweeen oven batches.
Bake @ 400 for 22 minutes.
