01 June 2011

Pumpkin Apricot Chocolate Chip Muffins

Wow. Chocolate and pumpkin were meant to be together. I don't know why I'm surprised really. Just made a giant batch of these for the freezer. Hope the little guy likes 'em for snacks.

Pre-heat oven 350° F. Combine dry ingredients in a medium bowl:
2 C. Brown Sugar
2 T. spice combination (mostly cinnamon but also nutmeg, cloves, and ginger)
2 t. baking soda
1/2 t. baking powder
1/2 t. salt

Combine wet ingredients in a large bowl:
4 eggs, beaten
2 C. pureed pumpkin
1/2 C. butter, melted
3/4 C. dried apricots (I simmered and soaked them in orange juice for 10 minutes to plump them up)

Add dry ingredients to wet ingredients and just combine. Do not over mix. Fold in 1 1/2 C. chocolate chips.

The cooking time will depend on the size of your muffins. I made mini muffins which took about 15 minutes to cook and medium muffins which took 20 to 22 minutes to cook.

UPDATE: I just shared this post over at Sweet as Sugar Cookies. Pop over to see a bazillion sweet treat ideas.


Lisa said...

I love pumpkin muffins. All your delicious mix-ins would really take them to a whole new level of tastiness. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-20.html

Lisa said...

Thanks so much for sharing this at Sweets for a Saturday. I hope you'll be able to join in again.

Kathy said...

These look great, but I don't see flour listed. How much flour do you need?

Jackie Boucher said...

Kathy, I think this is a "flourless" recipe. I think! But it's so long ago now, I need to double check this. I'll have to try making these again and see if it works ... I'll let you know.

: )

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