Liver Life Challenge...Oh! and Pumpkin Muffins.
Makes about 15 muffins
  • 1 + ½ Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • ¾ Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Ginger
  • ⅛ Teaspoon Ground Nutmeg
  • 1 Cup Pumpkin Puree (make sure you get pumpkin puree and not pumpkin pie filling)
  • ½ Cup Vegetable Oil
  • 2 Eggs
  • 1 Cup Light Brown Sugar, tightly packed
  • ½ Cup Toasted Pecans, roughly chopped
  • ½ Cup Mini Chocolate Chips
  1. Preheat oven to 400F. Line muffin tins with paper muffin cups.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and brown sugar. Whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently mix just until combined.
  5. Fold in pecans and chocolate chips.
  6. Divide batter among muffin cups, each should be about ¾ of the way full.
  7. Bake in preheated oven for 20 to 25 minutes until toothpick comes out clean.
  8. Cool in pan on wire rack for five minutes before removing muffins from tin and letting muffins completely cool.
Recipe by Fork Vs Spoon at