It's hard to believe, but the month of October is more than half over. I've been doing a lot of baking lately - I seem to do that more when the weather gets cooler (it warms up the kitchen and also makes it smell good)!! The muffin that seems to be the most popular on the breakfast menu this month are my pumpkin muffins. All members of our family also like chocolate. I was thinking this week, why not combine the two?? The muffins below look like they have no pumpkin at all in them. Trust me, when you bite into one of these, you can detect just a hint of pumpkin, but it's not overpowering.
Ingredients:
1 1/2 cups white flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 cup margarine, melted
1/2 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tablespoons milk
1 cup packed pumpkin
Preheat oven to 375 degrees. Put paper liners in a 12-cup muffin tin and set aside. In large bowl, put all ingredients above in the order given. Stir with large spoon until well combined. Distribute batter evenly into the muffin tins and bake for 15-18 minutes or until a toothpick inserted in the middle of the muffin comes out clean. Remove to wire rack to cool.
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