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  1. #1
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    Default Pumpkin Chip Muffins

    Order nail wraps from a Jamberry Independent Consultant
    Ingredients:

    4 eggs
    2 cups sugar
    1 can of pumpkin (2 cups purée)
    1 1/2 cups vegetable oil
    3 cups flour
    2 tsp. baking soda
    2 tsp. baking powder
    1 tsp. cinnamon
    1 tsp. salt
    1 bag (2 cups) chocolate chips

    Directions:
    In a large bowl, beat eggs, sugar, pumpkin, and veg. oil until well mixed. In a separate bowl mix flour, soda, powder, cinnamon, and salt. Add to pumpkin mixture, and mix. Add chocolate chips. Divide evenly between 24 muffin wrappers. Bake at 400* for 15-20 minutes, until toothpick comes out clean.
    Last edited by Corinne; 19 Sep 2014 at 11:53 AM.

  2. #2
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    Default Re: Pumpkin Chip Muffins

    These freeze REALLY well (if they last that long) and make a quick, filling breakfast on the run. I usually make double batches, the kids love them after school and in the morning (and my husband eats more of them than anyone - and he HATES pumpkin).

  3. #3
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    Default Re: Pumpkin Chip Muffins

    I'm definitely going to try these. Will buy a can of pumpkin next time I shop!

  4. #4
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    Default Re: Pumpkin Chip Muffins

    Mmm! Thank you! Might make these for my Friday mom's group!

    Have you tried whole wheat flour by chance? I'm always experimenting with it, but I'm not good enough at the science of cooking to really figure it out!

    Also, what's the trick with muffin cups? When I use them, the muffins usually stick to them and then practically half the muffin comes away when peeling it off. ?? I've tried spraying with cooking spray, but

    ETA: 1-1/2 CUPS oil? Is that correct?
    Last edited by Sarah; 12 Feb 2013 at 10:16 AM.

  5. #5
    ...formerly known as Reese
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    Default Re: Pumpkin Chip Muffins

    That's probably why they are so good!

    I'd bet you could use some wheat flour and applesauce. Play around with it a bit. Usually that's fine.

  6. #6
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    Default Re: Pumpkin Chip Muffins

    I've played with the one so many times - I've used ww flour, I've subbed for some applesauce. I'm really big on making things as healthy as possible...of all the ways I've tried to alter and sub things, nothing comes close to this exactly. These are SO moist (no doubt because there's a lot of oil in them - yes, 1 1/2 cups is correct ) and come out of the freezer just as moist as they went in. They don't stick to the wraps at all (none of my muffins stick to the wraps though, and I don't spray them or anything ).

    I justify the oil in my head by saying 'But there's PUMPKIN in them'.....

    I love them.....I eat one of them MAYBE once a month - more like every other month. I've got skinny-minnie kids that I'm always trying to pack weight on, so I'm ok with them eating them.

  7. #7
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    Default Re: Pumpkin Chip Muffins

    I just wanted to make *sure* that's what it's supposed to be and not a typo. Yes, that's a lot of oil, but it also makes 24 muffins, which isn't a small amount in my book. These are full-size muffins, too, not minis.

    You probably have skinny mini kids because 1) it's their body type anyway, and 2) they EAT and keep their metabolisms up.

  8. #8
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    Default Re: Pumpkin Chip Muffins

    These were a hit! I got 28 muffins from the batch (had to get out my BIG bowl!). I took 16 of them to my mom's group and came back with ZERO. One of my friends is asking for the recipe already. All the kids loved them too. Thanks, Corinne!
    The Following 3 Users Like This Post: Corinne, katbmck, Kelly~Mom2Ryan


  9. #9
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    Default Re: Pumpkin Chip Muffins

    What size can of pumpkin?

  10. #10
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    Default Re: Pumpkin Chip Muffins

    Yummy! I am going to try these with gluten free flour and see how they turn out.


 

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