“A recipe to make again and again, these muffins are soft and moist with a wonderful crust”
Pumpkin Muffins with Chocolate Chips
Mix all ingredients together. You only need a bowl and a wire whisk. No need for fancy equipment. The batter is shiny, creamy and luscious.
I like to add semisweet chocolate chips (or chunks), but you can use chopped pecans, walnuts, raisins, or cranberries,
Paper liners are easy to use, but you can also butter or spray the pan. Fill them no more than 3/4 of the total capacity to make sure they don't overflow while baking.
They are ready in 20-25 minutes and have a wonderful crusty top. Eat them warm, at room temperature the day they are made, or freeze them for up to a month.