For more tasty bakes, see my collection of family specialties:
You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries
During our blizzard the other day, while rummaging around in my pantry, I found an abandoned can of pumpkin. (Do you have this can on your shelf?) This was the pumpkin that I obligingly purchase every November just in case I decide to make a pumpkin pie. On year’s such as this when pumpkin doesn’t win the majority of votes, I’ll wait until spring and put it in a paper bag outside the front door for the letter carriers’ food drive, because aside for an occasional pie I have never had any use for a can of pumpkin. I’m not a fan of spiced quick breads or muffins, but when later in the day of the blizzard Steph posted her friend Sharon’s “Super Awesome Pumpkin Muffins” recipe on Facebook, I took it as a sign.
Starting from Sharon’s recipe, I took out the nutmeg (in honor of my sister who hates nutmeg) and threw in a handful of chocolate chips and— very surprisingly—I love these! The oats and whole wheat flour are delicious, and the spices are just right. I think I’ll buy another can of pumpkin before next November!
Chocolate Chip Pumpkin Muffins (adapted from Sharon)
Makes 16 muffins.
- 1-1/2 c. brown sugar
- 1/2 cup canola oil
- 2 eggs
- 1 15-oz. can pumpkin
Add all at once and stir just until mixed:
- 1-1/2 c. whole wheat flour
- 1-1/2 c. quick oats
- 4 tsp. baking powder
- 1 tsp. salt
- 4 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 c. mini chocolate chips
Bake at 350 degrees for 20 mins.
Variation: Omit chocolate chips. Add 1/2 c. coconut, 1/2 c. pecans, 1/4 c. currants