I made these a week ago and posted pictures of them on Facebook.
I had so many people ask me for the recipe that I figured I better do a blog post or there might be a riot.
I love the Fall season, especially because it gives me an excuse to come up with recipes that have pumpkin in them.
Plus I'm always trying to figure out recipes that my six year old will like too.
This was definitely a winner! It got a thumbs up from my daughter and that's hard to do.
The secret, I believe, is the chocolate chips I threw in...cause what kid doesn't love chocolate?
This was definitely a winner! It got a thumbs up from my daughter and that's hard to do.
The secret, I believe, is the chocolate chips I threw in...cause what kid doesn't love chocolate?
Ingredients
1/2 (15 ounce) can pumpkin puree
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 cup white sugar
1 teaspoon vanilla
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 cup white sugar
1 teaspoon vanilla
2 cups all-purpose flour
1-3.4 oz box pumpkin spice instant pudding (dry)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon salt
1 1/2 teaspoons of my special pumpkin spice
1 cup of chocolate chips
Directions
Preheat oven to 350 degrees.
In a mixer, add pumpkin puree, eggs, oil, water, sugar and vanilla mix until well blended.
Preheat oven to 350 degrees.
In a mixer, add pumpkin puree, eggs, oil, water, sugar and vanilla mix until well blended.
Next add the flour, pudding, baking soda, baking powder, salt and pumpkin spice. Mix until smooth.
Fold in the chocolate chips.
Add baking cups to muffin pan, and spoon the mixture in the cups.
(Makes about 16 muffins)
Bake 20 minutes, test a muffin with a knife, it should come out clean.
Enjoy with coffee or hot chocolate...Happy Fall everyone!
