This year I made so much Pumpkin Butter, I ran out of freezer containers! So I decided to bake the leftovers. This recipe turned out really great. I doubled it and froze most of the muffins for later use. I hope you enjoy it!
Pumpkin Butter Muffins
1/2 cup shortening or butter
1 cup sugar
2 Eggs
1 2/3 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup pumpkin butter
1 cup mini semi sweet chocolate chips
Preheat oven to 350 degrees. Cream shortening and sugar. beat in eggs on at a time. Add dry ingredients and mix well. Add pumpkin butter. Stir in chocolate chips. Bake in paper lined or greased muffin tins for 20 minutes.
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