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Category: Muffins
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
1 package (17.8 oz) chocolate chip muffin mix
1 cup canned pumpkin, not pumpkin pie filling
1/2 cup milk
1 large egg
1/2 tsp pumpkin pie spice
Sprinkling of confectioners sugar mixed with cocoa powder, garnish
Peheat the oven to 400. Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside
Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.
Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. Dust with the confectioners sugar mixture before serving, if desired.
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PUMPKIN MUFFINS WITH CHOCOLATE CHIPS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Vegetable oil spray for misting the pan
1 package (17.8 oz) chocolate chip muffin mix
1 cup canned pumpkin, not pumpkin pie filling
1/2 cup milk
1 large egg
1/2 tsp pumpkin pie spice
Sprinkling of confectioners sugar mixed with cocoa powder, garnish
Peheat the oven to 400. Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside
Place the muffin mix in a large mixing bowl and make a well in the center. Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients together with a wooden spoon just until combined, 20 strokes. The batter will still be a little lumpy. Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. Place the pan in the oven.
Bake the muffins until they just spring back when lightly pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. Dust with the confectioners sugar mixture before serving, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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