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2 cups brown sugar
1 cup canola oil
4 eggs
1 cup pumpkin
2 cups chocolate chips
1 1/2 cup plain yogurt
1/2 cup crystallized ginger
2 teaspoons orange peel
3 1/2 cups flour
2 teaspoons soda
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 Tablespoon cinnamon
1 Tablespoon ginger, ground
1/4 teaspoon cloves
Cream brown sugar and oil. Add eggs. Beat. Stir in: pumpkin, chocolate chips, yogurt and crystallized ginger.
Measure dry ingredients together and mix. Add 1/3 to liquids, gently stir. Add 1/3 more dry ingredients. Gently stir until blended. Add remaining dry ingredients and stir just until moist.
Ice cream scoop batter into paper lined medium size muffin tins. Bake at 340 degree convection oven for 15 minutes or 375 degree standard oven for 17 minutes.
Yield: 2 ½ dozen muffins
Most pumpkin muffins call for a 16 oz can of pumpkin, which makes them too heavy. The secret is using half of the can of pumpkin.
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