This is my second month joining in the Secret Recipe Club. I am really enjoying being part of this. I can't tell you how many times I checked my e-mail (not so) patiently awaiting my next assignment. I felt a little like Bobby Flay on Throw down when the guy on the bike rides up and hands him his "Top Secret" folder. It's not really like that but I can pretend - if you are not familiar with this club , you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
The blog I was assigned to this month was The Daily Dish. Nicole had so many great recipes to choose from but when I saw a list of fall recipes - I knew where to start my search.
And now that I finally have a few cans of pumpkin in my pantry I was certain I was going to make one of her pumpkin recipes. I decided to make the Chocolate Chip Pumpkin Muffins but I will definitely be back to try out her Pumpkin Empanadas! I threw these together right before the kids got off the bus. I love when they walk in the house and say "Wow! What smells so good?" They bee-lined right to the kitchen and devoured the muffins and then they asked for more. The only thing I changed in this recipe was instead of using semi-sweet chips, I used half semi-sweet and half white just because I had them in the pantry. I figured why not? I will definitely be adding this recipe to my fall rotation - and I will certainly be doubling the recipe next time. Enjoy!
What you need:
1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. milk
1/2 c. canned pumpkin
1/4 butter, melted.
6 oz. semisweet chocolate chips (or half semi-sweet half white chocolate - yum!)
1/4 c. nuts, finely chopped (optional)
What you do:
Spray a muffin tin or line with cupcake liners.
Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In the center, form a well.
In another bowl, combine the milk, canned pumpkin, butter and egg; Mix well. Pour into the center well of the flour mixture.
Add the chocolate chips and mix until entire mixture is moist. Spoon the mixture muffin pans, filling about 3/4 full.
If you are using the nuts, sprinkle 1 teaspoon of chopped nuts over each muffin.
Bake for 20 minutes.. Remove from oven and allow to cool for 5 minutes. Remove muffins from pan and allow to cool on wire racks.
Be sure to checkout the rest of the recipes from today's big reveal!