To prepare for our trip to California to visit Daniel’s family, I made snacks for the road. Of course cookies and brownies were included in the menu along with pumpkin muffins. These are a very simple and tasty treat.
These are great to make ahead of time and freeze.
Ingredients:
1/2 cup butter
1 cup sugar
2 eggs
3/4 cup canned pumpkin
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
3/4 cup chocolate chips
3/4 cup chopped pecan (optional)
Instructions:
Cream butter, sugar and eggs. Add pumpkin and mix well. In separate bowl, mix dry ingredients. Gradually add to creamy mixture. When all the dry ingredients are mixed in, add chocolate chips & nuts.
For Large Loaf Bread: Grease One loaf pan. Bake at 350 for 1 hr.
For Mini Loaves bread: Grease 4 mini loaf pans. Bake at 350 for 30-40 min.
For Muffins: Makes about 18 muffins. Bake at 350 for about 18 min. Check with toothpick. Place on cooling rack to cool.
These muffins freeze great. Daniel can put a muffin straight from the freezer in his lunch in the morning and it is thawed for lunch. They also make a great snack for traveling.
See other meal ideas for traveling meals at the Ultimate Recipe Swap.
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Those look fantastic!