I have been seeing a lot of chocolate with pumpkin lately. I haven’t really thought about that combination much, mostly because I just couldn’t really imagine the taste combination. I was always afraid it wouldn’t turn out right.
So I finally took the leap and combined the two.
And I think the combination is wonderful.
It makes me wonder why I never took the plunge before.
These special pumpkin muffins are really quick and easy to whip together.
But don’t let that fool you on the taste. They were fantastic.
The whole family absolutely loved them. They didn’t make it past 6:00 that night.
- 1 egg
- 3/4 c. milk
- 1/2 c. canola oil
- 1/2 c. pumpkin puree
- 1/4 c. sugar
- 2 c. all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. powdered ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1/4 c. mini chocolate chips
- 1/4 c. caramel bits
Preheat the oven to 400.
Mix the egg, milk, oil, pumpkin and sugar together in a small bowl.
In a medium mixing bowl mix the remaining ingredients together.
Combine the wet ingredients into the dry being careful not to over mix.
Lightly grease your muffin tin or use liners.
Fill each muffin well.
Bake for 20 minutes or until done.