Tonight I whipped up a batch of –my Bloggy and IRL Pal– Gal in the Middle’s Pumpkin Chocolate Chip Muffins for my road trip down to Blissdom.
Hope they make it there… ya see my family INHALES these babies.
Truth be told, when Gal made these for our big 12 blogger freezer cooking day, they didn’t make it to my freezer… or home from our road trip to southern Indiana for that matter!
I decided to make them after putting away a kazillion cans of pumpkin into my almost finished pantry (look for its upcoming appearance in my kitchen remodel series).
Half way through putting away (half ) of the canned goods, I realized I had 14 cans of pumpkin (and counting), 3 large bottles of mustard and some major obsession with evaporated milk and cream of mushroom soup…just sayin’
So I went to my Evernote account (HEART Evernote!) and had no less than 6 pumpkin recipes sitting there waiting for me and when I saw Gal’s there, I totally knew I HAD to make them…
Not only will it help the family miss me a little less and make tasty road trip treats, I figure they might garner some new friends at Blissdom… since I don’t know a soul there…
Hey, I am not above bribing for friendships… just sayin’
Anyhoo, back to the muffins… I made a double batch…
I took 1 1/2 Cups Oil
2 Cups Sugar
And 1 (pardon-my-construction-dust) 15 oz Can of Pumpkin
Mix ‘er up
Meanwhile, at a bowl near you, I took 3 Cups Flour
2 t Baking Powder
2 t Baking Soda
2 t Cinnamon (Note: Gal’s recipe calls for less cinnamon)
1 t Salt
Mix ‘er up
Add to the pumpkin mixture and mix again.
Now add in 2 Cups Chocolate Chips (Gal has me hooked on Ghirardelli Chocolate Chocolate Chips,)
And scoop into well greased or lined muffin tins… NOTE: I didn’t grease mine like I should have…
Bake at 400 degrees for 16-20 minutes or until the muffins test done.
Check out Gal’s blog for the recipe! Enjoy!