It's just that I like them so much! They make a great take-along breakfast, they go great with coffee, you can have them as a dessert or a snack...what's not to like?!
I made these for my friend Allie's birthday! They are delicious, moist, and have just enough chocolate and pecans.
- 15 oz can pumpkin
- 1/4 cup maple syrup (I used pancake syrup)
- 1 egg
- 2 Tb oil
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Now, I am quite sure you should mix the wet ingredients and the the dry separate. I didn't. I put everything except the chocolate chips and pecans into a big bowl, mixed it with a whisk until it was just blended, then folded in the chips and nuts. They turned out fine. I am all for less steps and less bowls to wash. :)
Then fill paper-lined muffin cups 3/4 full and bake at 350 for 20-30 minutes, or until a toothpick comes out clean. I cooled them in the pans for 10 minutes, then on a wire rack until cool.
I stored the leftover muffins in the fridge, for like 1 day. Then they were all gone. I live with boys.