It’s Muffin Time! [Intro to Cooking]

The best way to start off any morning is with a nice hearty breakfast. I know that I find myself in an exponentially better mood when I’ve had my morning coffee and a nice meal too. Sometimes the routine milk and cereal/bacon and eggs can get a little repetitive and boring. Sometimes, we just need muffins.

I found this amazing recipe for chocolate chip pumpkin muffins, and they’re all I have been thinking about since. Moist, soft, and sweet–these muffins are the best way to start off any morning. Check out the recipe from Cupcakes and Cashmere below!

What You’ll Need…

1½ cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1¼ cups (plus 1 tablespoon) sugar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips

How To Do It…

Preheat oven to 350°. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1¼ cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour and baking powder until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

[Lead Image via Cupcakes and Cashmere]

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