This fall, my neighbor Jessica (Hey Jessica!!!) brought me a bag of these pumpkin muffins. They were so good, I promptly ate half the bag then tried to finagle them into my Weight Watchers daily point allowance. Haha! These muffins are the most moist muffins I’ve ever made! They’re pumpkiny, have lots of chocolate chips, and are a cinch to make. Can’t get much better than that! 🙂
Here’s my neighbor, giver of wonderful muffins…and Oreo Balls, which is another story that ends with me stuffing my face. Haha! I’m so thankful to have her as my neighbor and friend!
Chocolate Chip Pumpkin Muffins
2 cups all purpose flour
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 cups sugar
1 cup oil
2 heaping cups canned pumpkin
12 oz chocolate chips
Mix together and bake at 350 degrees for 15-30 mins. Mine only took about 15 minutes, so just watch them and pull them out as soon as your toothpick comes out clean. This recipe makes a ton! I had 2 dozen regular muffins and 24 mini muffins from one batch. Be prepared to share!
UPDATE: I’ve moved to littlebitsofhome.blogspot.com! Find more recipes and other home projects there!
I am super picky about my Christmas sugar cookies. I don’t like really crispy, crunchy cookies and I don’t like for them to taste like you used a lot of flour when rolling them out. Told you I was picky! I found this recipe last year on allrecipes.com and love it! The cookies are soft, but not so fragile they fall apart when you pick them up and they have a nice buttery taste. Enjoy!
3 cups all purpose flour (plus a little extra on the side for rolling)
1 tsp baking powder
1/2 tsp salt
1 cup margarine, softened
1 1/2 cups white sugar
2 tsp vanilla extract
Sift flour, baking powder, and salt together then set aside. In a large bowl, cream together margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough and chill for 2 hours.
Preheat oven to 400 degrees. Grease cookie sheets or line sheets with parchment paper (works great!). On a clean, floured surface, roll out small portions of chilled dough to 1/3 inch thickness. You will need to work some flour into the dough, but don’t over do it. Just keep your rolling pin and your surface lightly floured and gently roll out. I only ran my rolling pin over the dough a couple times. Cut out shapes using floured cookie cutters.
Bake 6-8 minutes in preheated oven until middle of cookie is set and no longer wet/shiny looking. Remove from cookie sheets to cool on wire racks.
I used Bridget at Bakeat350’s icing recipe to decorate with. Check out all her awesome cookies!
Linking up to TheLarsonLingo’s cookie exchange! Love Mel’s blog!!!
Just a quick correction to my Tater Tot Soup recipe… it’s 1 1/2 cups of shredded cheddar, not 1/2 cup! Sorry!