The perfect autumn Sunday treat...
that you can pawn off on coworkers on Monday.
Oatmeal Chocolate Chip Pumpkin Muffins
Makes 24 full-size muffins
1 cup unsalted butter, softened
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all-purpose flour
2 tsp baking powder (or 1 tsp for high altitude)
1/2 tsp baking soda (or 1/4 for high altitude)
1/2 tsp salt
1-1/2 cups canned pumpkin *NOT FILLING
1-1/2 cups quick oats (can also be used)
12 oz semi-sweet chocolate chips
Preheat oven to 350 degrees.
Beat together butter and sugar until well-blended. Add in eggs and mix well. In a separate bowl, stir together flour, powder, soda and salt. Add half of the dry mix to the butter/sugar/egg combo and stir. Add half of the pumpkin and stir. Repeat until all dry mix and pumpkin is combined. Stir in oats and chocolate chips.
I use unlined paper souffle cups for muffins and cupcakes (freestanding) so if you're using tins be sure to grease them or use paper liners. I filled mine with a regular size ice cream scoop and they were perfect. Otherwise fill about 3/4 full. Bake for 22-26 minutes or until browned.