A couple of weeks ago I wanted to make Pumpkin Chocolate Chip Cupcakes, but didn't have a recipe. I thought I would have to search online, I ended up not needing to. The Main St Magazine that comes in the mail, just happened to have a recipe for the cupcakes. I made the cupcakes yesterday, and I thought they were good, so did the people I shared them with. So here's the recipe, thanks to Valerie Kukahiko who provided the recipe.
Pumpkin Chocolate Chip Cupcakes
1 cup butter, softened 1 teaspoon baking powder
1 15 oz. can pumpkin puree 1/2 teaspoon salt
4 eggs, lightly beaten 1 teaspoon ground cinnamon
2 cups flour 1 teaspoon ground ginger
1 cup sugar 1/4 teaspoon ground nutmeg
1 cup brown sugar 1/4 teaspoon ground cloves
1 teaspoon baking soda 1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners
and set aside.
In a medium bowl, mix together butter, pumpkin and eggs until well
combined. Mix in flour and sugars. Add remaining ingredients and
mix well. Divide batter evenly among cupcake liners. Bake until tops
spring back when touched and a cake tester comes out clean, about
20-25 minutes. Transfer to wire rack and let cool completely.
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