Pumpkin Pecan Chocolate Chip Muffins
Who said you can't have great pumpkin muffins in the summer? In fact, thanks to Pillsbury you can. (ad) Pillsbury has been around a very long time. They make some delicious breads, cakes, cookies, etc. For this recipe, I used the base of the Pillsbury Pumpkin Quick Bread Mix. I added some of my favorite ingredients to the mix to include: milk, organic vanilla, and my favorite Vietnamese Cinnamon.
It's okay to take a mix and make it your own. It really, is! I mean, you didn't go out and mill your own flour, did you? I do bake from scratch often, however, if I can't find some ingredients, or if the are out of season, I will use a good quality mix. Pillsbury is excellent!
These are perfect for #sundaybrunch
Ingredients:
1 14 oz package of Pillsbury Pumpkin Quick Bread Mix
1 Teaspoon of Vanilla
3 large eggs (I use the brown caged-free) Trust, me it does make a difference.
1 cup of milk (2 % percent is just fine)
2 Teaspoons of Vietnamese or organic cinnamon (you can find these at TJ Maxx, Home Goods or Marshall's) A smooth cinnamon.
2 Tablespoons of Oil (I use canola)
1 Tablespoon of Maple Syrup
1 cup of dark chocolate chips
1/2 cup of chopped pecans
To Make:
Preheat Oven to 375 Degrees ---- This will make six (6) large muffins - Spray your muffin pan - Spray right before you put in wet ingredients.
Pour the Pillsbury Pumpkin Quick Bread Mix into a large mixing bowl, fold in other ingredients and mix well. I use a wood spatula and hand mix it for best results. Don't mix with a mixer.
Using a spoon ladle - pour wet ingredients into greased muffin pan. I fill them about 3/4 full. It will make beautiful large muffins.
Place muffin pan in oven at 375 Degrees and bake for about 25 minutes and then test. They should be ready in 25-30 minutes. Use toothpick to test.
See photos and enjoy!
Who said you can't have great pumpkin muffins in the summer? In fact, thanks to Pillsbury you can. (ad) Pillsbury has been around a very long time. They make some delicious breads, cakes, cookies, etc. For this recipe, I used the base of the Pillsbury Pumpkin Quick Bread Mix. I added some of my favorite ingredients to the mix to include: milk, organic vanilla, and my favorite Vietnamese Cinnamon.
It's okay to take a mix and make it your own. It really, is! I mean, you didn't go out and mill your own flour, did you? I do bake from scratch often, however, if I can't find some ingredients, or if the are out of season, I will use a good quality mix. Pillsbury is excellent!
These are perfect for #sundaybrunch
Ingredients:
1 14 oz package of Pillsbury Pumpkin Quick Bread Mix
1 Teaspoon of Vanilla
3 large eggs (I use the brown caged-free) Trust, me it does make a difference.
1 cup of milk (2 % percent is just fine)
2 Teaspoons of Vietnamese or organic cinnamon (you can find these at TJ Maxx, Home Goods or Marshall's) A smooth cinnamon.
2 Tablespoons of Oil (I use canola)
1 Tablespoon of Maple Syrup
1 cup of dark chocolate chips
1/2 cup of chopped pecans
To Make:
Preheat Oven to 375 Degrees ---- This will make six (6) large muffins - Spray your muffin pan - Spray right before you put in wet ingredients.
Pour the Pillsbury Pumpkin Quick Bread Mix into a large mixing bowl, fold in other ingredients and mix well. I use a wood spatula and hand mix it for best results. Don't mix with a mixer.
Using a spoon ladle - pour wet ingredients into greased muffin pan. I fill them about 3/4 full. It will make beautiful large muffins.
Place muffin pan in oven at 375 Degrees and bake for about 25 minutes and then test. They should be ready in 25-30 minutes. Use toothpick to test.
See photos and enjoy!
