When there's a chill in the air, I have a strong desire to make pumpkin recipes. This year I wanted to break away from my usual pumpkin pie and pumpkin bread. My search yielded muffins and shakes.
Pumpkin Chocolate Chip Muffins
1 cup white flour
1/2 cup whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup brown sugar
1/4 cup vegetable oil
1 cup canned pumpkin
1/4 cup water
1/2 cup chocolate chips
1. Preheat oven to 400 degrees. Prepare a 12-count muffin tin.
2. Put the dry ingredients, from flour to salt, in a bowl and whisk together. Set aside.
3. In a large mixing bowl, beat eggs. Add sugar and oil, mixing until combined. Then mix in the pumpkin and water. Add the flour mixture to the wet ingredients; beat just until moistened. Mix in the chocolate chips.
4. Fill the muffin cups. Bake for about 20 minutes, or until it passes the toothpick test.
A typical can of pumpkin holds about one and a half cups of pumpkin puree. So I found a recipe that uses up the rest of the can of pumpkin. However, it only makes about 2 cups. That was not enough for the whole family. So you can either make this after the kids go to bed, or double the recipe to share with everyone. Of course, it's so yummy that you can double the recipe, pour it in a graham cracker crust, and chill in the freezer for a frozen pumpkin pie. Mmm . . . frozen pumpkin pie.
Pumpkin Pie Shake
1 cup vanilla ice cream
1/2 cup milk, non-dairy creamer or water
~1/2 cup (or the rest of the can) pureed pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla
cool whip for garnish (optional)
1. Put all the ingredients in the blender. Blend. Add an extra 1/4 cup of milk if needed. Pour into your cup(s) and top with cool whip, if desired.