A little recipe

This is what you'll need...
First, sift together all the dry ingredients...
Then mix together all the wet ingredients..
Combine the two and add a cup of mini semisweet morsels (or not).
Grease what ever you are baking in and pour. I found this pumpkin muffin tray at HomeGoods and thought that one day Loulie might like the festive pumpkin shape...
Finished product...
Your people will gobble them up...
Here is the full recipe. I added my substitutions in parenthesis. I also put in less than a cup of mini morsels--I think the minis work best or I don't add any at all. If you do the healthier, more diet friendly route; I suggest putting them in the refridgerator or freezing them until ready to eat. The lack of oil makes them very moist so they will mold pretty quickly if you leave them in the pantry.
Dry Ingredients:
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground clove
1/2 tsp allspice
1 tsp baking soda
1 2/3 c. all purpose flour
Wet Ingredients:
1 1/2 c. granulated sugar
1/2 c. vegetable oil (no sugar added applesauce)
1/3 c. water
2 eggs (1/2 c. egg whites)
1 1/2 c. pureed pumpkin
1 c. chocolate chips
Preheat oven 350*. Sift together first 7 ingredients. In a separate bowl, stir together remaining ingredients through pumpkin. Gradually add the dry ingredients to the wet. When it is all combined evenly, add the chocolate chips. Grease your pan and pour in mix. Bake 15- 20 minutes for mini muffins, 30 minutes for regular muffins and about 40 minutes for a loaf. Bake until toothpick comes out clean.

1 comment:

  1. They look yummy!
    And I love your comment about making the healthy stuff that winds up in trash. I tried to make of of Ina Garten's scones healthier this week and they turned out awful! (And I'm pretty good in the kitchen, so it was a real disappointment!)