Ingredients:

2 cups brown sugar                              3 ½ cups flour

1 cup canola oil                                    2 teaspoons soda         

4 eggs                                                   1Tablespoon baking powder

1 cup pumpkin                                      1 teaspoon salt

2 cups chocolate chips                          1 teaspoon nutmeg                               

1 ½ cup plain yogurt                             1 Tablespoon cinnamon

½ cup crystallized ginger                       1 Tablespoon ginger, ground

2 teaspoons orange peel                       ¼ teaspoon cloves

 Directions:

Cream brown sugar and oil.  Add eggs.  Beat.  Stir in: pumpkin, chocolate chips, yogurt and crystallized ginger.

Measure dry ingredients together and mix.  Add 1/3 to liquids, gently stir.  Add 1/3 more dry ingredients.  Gently stir until blended.  Add remaining dry ingredients and stir just until moist.

Ice cream scoop batter into paper lined medium size muffin tins.  Bake at 340 degree convection oven for 15 minutes or 375 degree standard oven for 17 minutes.

Yield: 2 ½ dozen muffins

Most pumpkin muffins call for a 16 oz can of pumpkin, which makes them too heavy.  The secret is using half of the can of pumpkin.  Recipe by Donna Justin

This entry was posted on Sunday, December 30th, 2007 at 9:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.