Thursday, December 16, 2010


Pumpkin Cappuccino Chip Muffins
(adapted from Starbucks recipe)

2 c. flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1/2 c vegetable oil
1 packet Starbucks VIA (I used 2 tsp. espresso powder instead)
1 c. mini chocolate chips (optional, but who are we kidding...everything is better with chocolate!)

BruCrew Additions
1 c. canned pumpkin
2-3 tbsp. sour cream
4 tbsp. extra flour
1 1/2 tsp. cinnamon

Preheat oven to 350*. Line muffin tins with cupcake liners. Mix together dry ingredients. Add wet ingredients and stir until combined. Do not over stir, batter should be lumpy. Add the chocolate isn't optional:-). Fill muffin liners 2/3 full. Bake for 22-24 minutes or until muffins spring back when touched. Cool on wire rack. Enjoy! Makes about 24 muffins.

Posted by: Jocelyn

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