Pumpkin Chip Muffins

Ingredients

1 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup toffee flavored chips (optional)
1/2 cup diced walnuts or pecans- I sometimes omit the nuts
1 teaspoon vanilla
1 cup solid-pack pumpkin (not pumpkin pie filling) (half of a 15- ounce can)
cup water
Glaze*
2 tablespoons melted butter
1 tablespoon milk
1/8 teaspoon ground cinnamon (⅛ to ¼)

Preparation

1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir in the chips of your choice. In a separate bowl, whisk together the vanilla, melted fat, eggs, pumpkin and water. Make a well in the dry ingredients, fill it with the liquid ingredients, and mix vigorously until everything is well blended, scraping the bottom and sides of the bowl as you go.
2
Spoon the batter into the lightly greased or paper-lined cups of a 12-cup muffin pan. The muffin cups should be filled quite full, using a generously rounded 1/4-cup of batter for each muffin. Bake the muffins in a preheated 350°F oven for 25 to 30 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove the muffins from the oven; let them cool for 5 minutes, then transfer them from the pan to a rack to cool completely. Just before serving, stir together the glaze ingredients, and drizzle over the muffins.
3
Although these muffins are wonderful with the glaze, I've made them without and they are still delicious.
4
I usually just use the cinnamon chips, toffee chips and omit the nuts.
5
I use 1/4 tsp cinnamon in the glaze.
6
If the glaze is too stiff, add more milk. If too runny, add more confectioners' sugar.
.

Yield:

1 dozen muffins

Added:

Tuesday, November 23, 2010 - 5:26pm

Creator:

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