This weekend has been the most successful and productive weekend I have had in a long time. I have been incredibly motivated to work on and finish all my projects, presentations, and papers for school, clean my whole house, and even bake muffins! After making Pumpkin Cream Cheese I had a bowl of pumpkin sitting in my fridge just waiting for me to make something delicious. I was about to make pumpkin bread but it wasn’t until I finished making the batter that I realized I don’t have a loaf pan! So muffins they are. And boy are they delicious. With the tart tang of cranberries and smooth sweet chocolate, it doesn’t get much better.
1 1/2 cups flour
3/4 tsp salt
3/4 cup white sugar
1 tsp baking soda
1 cup canned pumpkin (not pie filling)
1/2 cup vegetable oil
1 tbs water
1 1/2 tsp pumpkin pie spice
1/2 cup fresh cranberries
1/2 cup semi-sweet chocolate chips
1/2 cup brown sugar
The bowl of pumpkin that was calling my name. How could I resist?
Begin my sifting together the flour, salt, sugar and baking soda.
In a separate bowl, beat the 2 eggs.
Add the pumpkin, oil, water, honey, and pumpkin pie spice. To make the honey come out easier from the measuring cup, spray it with pam first. Mix the wet ingredients together.
Sprinkle brown sugar over the tops of each muffin. As this bakes it will add a nice crunch to your muffin.
Bake at 350 for 50-60 minutes, or until cake tops spring back when touched. Let them cool for 5-8 minutes in the pan, then remove and let cool on a cooling rack.