Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins 

1 1/3 C Flour 

2 C. Sugar 

2 Tbs. Pumpkin Pie Spice 

1/2 tsp. Baking Soda 

1/2 tsp. Baking Powder 

1/2 tsp. Salt (mix together in a mixing bowl) 

In a separate bowl combine the following: 

4 Eggs 

2 C. Canned Pumpkin (1 normal size can) 

1 C. Butter (2 sticks) 

(mix together in a bowl) 

Combine the wet and dry ingredients (don't over mix). 

Fold in the following: 

2 C Chocolate Chips. (I use white. You can do milk chocolate or a combination of white and milk chocolate chips) 

1 tsp. almond extract. (can use vanilla) 

Spray muffin tin and fill 3/4 full of muffin mixture. 

Preheat oven to 350 degrees 

Once oven is heated to 350, bake muffins for 20-25 min. 

Poke the center of the muffin with a toothpick to check for doneness. The toothpick should come out clean when muffins are done.  Let them cool for a little bit before taking them out of the muffin tin.

Recipe from Camille Kerr, a family friend from the Quantico Ward