Today’s freezer cooking is Pumpkin Chocolate Chip Muffins. I really like making muffins. They are easy to mix up and quick to bake. This is my first time trying to make this recipe. I did not have any canned pumpkin so I used some of my pumpkin out of the freezer that I made last fall when I cooked up a pumpkin. So the color of the pumpkin is lighter than the canned pumpkin. I also had to drain off the extra liquid the homemade pumpkin has in it.
Liquid ingredients mixed up
at first I though it was a little watery but after adding the flour it actually was a little thick.
So I added a little water to the batter. Then I added in the chocolate chips. Chocolate makes everything better doesn’t it?
I decided to use muffin liners since I was putting these into the freezer. I was able to get 24 muffins out of this batch. Please excuse my messy drips. I really try to keep all the batter in the little cup but somehow I always have a few stray drips.
I like to bake my muffins in the upper third of the oven it gives them a nicely browned tops.
I will keep part of these out for breakfast tomorrow and the rest went into the freezer for later.
Tomorrow I will be making Chocolate Zucchini Bread. I will substituting thawed frozen zucchini for the bananas in Crystal’s Chocolate Banana Bread recipe. I have bananas but they just didn’t ripen fast enough.
Did you make the Pumpkin Chocolate Chip Muffins?