Pumpkin Muffins and Chocolate Chip Pumpkin Bread

.
My kids are big fans of all things pumpkin, and I love that I can pick up a jumbo can of store-brand pumpkin for less than $2. Pumpkin is so nutritious that I often add it to foods in place of half the oil, much like you would applesauce. It doesn't add as much sweetness as applesauce, so I might use it in a cornbread recipe or savory muffins. The orange color is kind a bonus in my book.

But, this week I was baking for the freezer so my jumbo can of pumpkin went into typical pumpkin baked goods, These two recipes are family favorites. The muffins are a real treat that I would enjoy everyday if I could. They are soft and moist, and the streusel adds a little sweetness and crunch. The Chocolate Chip Bread doesn't even need a description -- chocolate, pumpkin, cinnamon -- yum!

Pumpkin Streusel Muffins
makes 18

2 1/2 cups flour
1 1/2 cups sugar
1 T. pumpkin pie spice
1 t. baking soda
½ t. salt
2 eggs, lightly beaten
½ cup oil
1 cup pumpkin
1 cup shredded peeled apple

Place paper cup liners in muffin tins.
Preheat oven to 35o degrees F.
In a large bowl, combine flour, sugar, spice, soda and salt.
In a medium bowl, combine remaining ingredients, except apple.
Add liquid ingredients to dry and stir until moist; add apple.
Spoon batter into cups.
Sprinkle streusel over batter and bake for 35 to 40 minutes.

Streusel: Combine 2 T. flour, 1/4 c. sugar, 1/2 t. cinnamon and 4t. butter; cut
until crumbly.



Chocolate Chip Pumpkin Bread
2 loaves

3 ½ cups flour
1 1/2 cups sugar
2 t. baking soda
1 ½ t. salt
1 t. cinnamon
1/2 t. nutmeg
1 t. pumpkin pie spice
1 cup oil
⅔ cup water
4 eggs, well beaten
2 cups pumpkin
12 oz mini chocolate chips

Preheat oven to 350 degrees F.
Grease two 3 x 5 loaf pans.
Mix dry ingredients.
Add oil, water, eggs and pumpkin.
Mix well; add chocolate chips.
Pour into pans and bake for one hour or until toothpick comes out clean.


.

Pin It