Pumpkin Chocolate Chip Muffins
I wanted to use up some of our dry ingredients, I decided to make these muffins (in the dead of summer). I thought they were pretty good -- I doubled the recipe to use up a whole 15 oz can of pumpkin. This is 1/4 cup more pumpkin than the recipe calls for, so I used half the oil. I didn't have cloves, so I added a bit more cinnamon. All other measurements were true to the recipe. I'd bake at 375 next time, as the outsides got just a little more done than I like. I highly recommend the extra pumpkin and spice, as others have suggested - I did it out of practicality, but the muffins are still just a little bit bland.
Having worked in a bakery, I can say that muffins and cake breads really develop their flavor over a day. We baked pumpkin choco-chip muffins and they definitely tasted more "developed" after a day, so I'm sure that tomorrow morning, the muffins will have more flavor.
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Jul. 2, 2014