Pumpkin Chip Muffins
By: Sheryle
Published: Tuesday, November 23, 2010 - 5:26pm

Ingredients




Muffins
1 2/3 cups flour
 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup chocolate chips or cinnamon chips
1/4 cup toffee flavored chips (optional)
1/2 cup diced walnuts or pecans- I sometimes omit the nuts
1 teaspoon vanilla
 cup melted butter, melted vegetable shortening or ⅓ cup vegetabl
2 large eggs
1 cup solid-pack pumpkin (not pumpkin pie filling) (half of a 15- ounce can)
 cup water
Glaze*
1 cup confectioners' sugar
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.