Now that we are getting in the the prime-eating months of the year, I am going to step up my feeble attempts to post more recipes here!
I proudly present to you my very own dreamed-up recipe for Pumpkin Chocolate Chip Muffins!
I would have taken pictures of the mixing/cooking process, but I didn't know if these were going to be good or nasty, so I didn't chance it. Or I was lazy. Whatever.
Anyhow...
Ingredients:
1 box Duncan Hines butter flavored yellow cake mix
1 cup pumpkin (you may use canned, although I used fresh puree' and it was FABULOUS!)
1 egg
1/2 cup eggnog (you can use milk if you prefer, but I had it on hand and it just felt like the thing to do)
1/2 tsp pumpkin pie spice
1 1/4 cup chocolate chips
Preheat oven to 400 degrees. Use cooking spray to grease your muffin tins. The way I doled out my batter, it made 18 muffins, but you can do more or less batter per cup.
Mix together all ingredients except chocolate chips until well blended, but do not overbeat. Stir in chocolate chips.
Bake for 15-20 minutes until muffins are golden brown and spring-y in the center.
Both my kids (even the non-pumpkin eating one) LOVED this!
