Banana Cupcakes for #SundaySupper #ProgressiveDinner

Today's Sunday Supper is brought to you by The Inspiring Foodies Tribe. The lovely Isabel of Family Foodie coordinated a progressive dinner, which means one person is responsible for one part of the meal. Naturally, I signed up for dessert, which ended up being Banana Cupcakes. A simple yet moist and delicious cupcake. And although it may seem a little too casual for a nice "get-together," it makes a great dessert to have with your evening coffee.

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Chocolate Gingerbread Cupcakes

Gingerbread. It's one of those flavors that screams Christmas. And when you know Christmas is just around the corner, you can almost taste it. Last post I made cookies. This post I have cupcakes.



Gingerbread cupcakes with cream cheese icing - definitely a match made in heaven. I had no trouble making these cupcakes. It's pretty much beat everything in a bowl, scoop, and bake for 20-some minutes. Perfect to eat during the snow fall.

Chocolate Gingerbread Cupcakes



1 1/4 cups flour
1/2 cup cocoa
2 tsp ginger
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp allspice
1/4 tsp salt
1 cup sugar
1/3 cup oil
1 egg
1 tsp vanilla
3/4 cup buttermilk
1/2 cup chocolate chips

1. Preheat oven to 350F. Line cupcake liners with paper. In a small bowl, mix together flour, cocoa, ginger, cinnamon, baking soda, allspice and salt.

2. In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour and two of buttermilk, beating until smooth. Stir in chocolate chips.

3. Scoop into pan. Bake 22-27 minutes or until tops spring back when lightly touched. Let cool for 10 minutes then remove to cooling rack.


Cream Cheese Frosting



4 oz. cream cheese, room temp
1/2 cup unsalted butter, room temp
Pinch of salt
2 1/4 cups powdered sugar

1. Beat together cream cheese, butter, and salt. Beat in sugar, 1/2 cup at a time. Increase speed to medium-high and beat until light and fluffy.

Red Letter Day

McCormick recently contacted me and told about how they are making Valentine's Day this year a "Red Letter Day" - a special day of significance that infuses red into baking and activities. Not only can you use food coloring for baking, you can also use it for crafts. They offered to send me a kit including a menu for the day, recipes, images and craft ideas...



...but I wasn't expecting this! I sent my reply Wed. night, and soon Thursday morning the FedEx guy showed up with a giant red box. Talk about special delivery! And I was definitely not expecting to find all this


Cookie cutters, stencils, measuring cups, paint brushes, food coloring, vanilla extract, cupcake liners, plus heart placemats, recipes and a menu

Amazing! Funny thing was I was going out to the store and had vanilla on my list. Another funny thing I was originally going to make McCormick's Red Velvet Cupcakes for my neighborhood spaghetti dinner, but because of the 24+ inches of snow, they cancelled it. Now that I received this kit, I was still determined to make them, but I made sure to cut the recipe in half. 30 is way too many for any family to eat haha



Before I talk about dessert, I want to share some ideas with you. Because Valentine's Day is on a Sunday, it is much easier to plan a whole day menu(i.e. breakfast, dinner, and dessert) rather than on a weekday with work, school, life, whatever. Start the day off right with Love Bug Cinnamon Pancakes, Very Vanilla Fruit Salad, and Hot Cocoa with Red Sugar Crusted Marshmallows. For dessert, try Cupid's Cupcakes, Tender Heart Cookies, or Red Velvet Cupcakes.



The red velvet cupcakes with cream cheese frosting turned out delicious. Then again, I don't know what red velvet cake should taste like. Cutting the recipe in half made 15 cupcakes perfectly. Big thank you to McCormick for making the opportunity to bake these easier and to try their Red Letter Day kit. For more recipes and craft ideas, please visit McCormick's site.

Chocolate Chip Cut-Out Cookies

Halloween is closing in, so I wanted to use my cookie cutters a few times before the holiday is over. I saw a recipe in one of my books awhile ago for chocolate chip cut-out cookies. Who says it always has to be plain sugar cookies? The only bad thing about this recipe is it uses two sticks of margarine, which gives it almost a shortbread undertone. Really don't know how else to describe it.




Look at my new toy! It's a three-layer storage container that snaps together that I'm using for my cookie cutter collection. Top layer is everyday, middle is Halloween, and bottom is Christmas. Because the layers snap apart, I can take only what I need to a friend's house, which I did last night. Guess this is one of the benefits of working at Target. Otherwise, I probably wouldn't have gotten the idea.




The frosting was amazing too. Actually, I don't remember where I got the frosting recipe. I found a bunch on Recipe Zaar, which also somehow led me to someone's blog. I have three different recipes written down, so I don't remember. Not only does it stay white, it hardens after a bit so you can stack the cookies. Definitely a keeper since I haven't had such good luck before.

Chocolate Mini Chip Holiday Cookies



2 sticks butter or margarine, softened
1/2 cup brown sugar
1/3 cup sugar
2 tsp vanilla
1/2 tsp salt
1 egg yolk
2 1/2 cups flour
1 cup mini chocolate chips

Frosting
2 cups powdered sugar
1/4 cup butter or margarine
2-3 Tbsp milk
1 tsp vanilla

1. Beat butter, both sugars, vanilla, and salt in large bowl until creamy. Beat in yolk. Gradually beat in flour. Stir in the chocolate chips. Divide dough in half. Cover and chill for about an hour.

2. Preheat oven to 350F. Roll out half of dough. Cut into shapes and place onto ungreased cookie sheets. If the dough gets too soft, place back into freezer and take out the other half. Repeat until all the dough is used. Bake for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.

3. Frosting: Beat together butter and sugar. Add 2 Tbsp of milk and extract. Add more milk if frosting is too thick. Use immediately. If it hardens, beat it with a knife or spoon to soften it up again.

Source: Nestle Best-Loved Cookies, 1995 p. 21

Who Needs Pie When You Can Have Cupcakes

Because the frosting on Dorie's cake used four egg whites, that means I had four egg yolks leftover. Egg yolks are generally used in custards and puddings. My original plan was to make Boston Cream Sponge Cakes with my heart pans, but I wanted to use my heart cupcake liners. I've been wanting to buy a cupcake decorating kit, so I gave in and went to Joann Fabrics. Every week, their flyer offers a 40% off coupon on anything regular price, so I got Wilton's 12-piece set for about $5. Apparently it makes a nice pillow too.




I was nervous because I never used a piping kit before and knew I would mess it up somehow. I just don't have decorating skills. But no worries! I think this kit is fool-proof because even I made beautiful cupcakes.




I cut the batter in half and got five cupcakes. I was hoping for six, but I didn't want to make five semi-nice ones and one really flat one. To insert the custard, I cut a hole out of each one and spooned it in. The batter is really sticky though, so it was hard to cut. I might use a regular yellow cake recipe next time. I sprinkled the leftover crumbs on top. Instead of the icing the recipe called for, I used a chocolate buttercream. Using my wonderful math skills, I made enough without any leftover. Actually, I wish it would have made slightly more because I was having trouble piping towards the end.

Boston Cream Cupcakes




For the recipe, use this one. Depending on how many cupcakes you want, you may need to cut it in half. You can also use your favorite yellow cake recipe.

For five cupcakes' worth of frosting, use these proportions:

3/4 cup sugar
2 Tbsp cocoa
1 Tbsp butter
1/4 tsp vanilla
1 tbsp milk

Beat sugar, cocoa, butter, and vanilla until smooth. Add milk. If it's too thick, add another Tbsp of milk.

The Spirit of Cupcakes

Well, I'm home from school for the holidays, although it doesn't feel like it. I'm slowly regaining my spirit after an incident last week, but that's life for you. And although lately a lot of my baking has been a flop, I did somewhat make cupcakes. I put too much batter in because the overfill resulted in a flat and brittle top. At least they tasted good, especially with peanut buttercream on top.

I halved the recipe and got 6 cupcakes. The recipe below makes 12 cupcakes and without leftover frosting. To halve the 3 eggs, use 1 egg, 1 Tbsp water, 1 1/2 tsp oil, and 1 tsp baking powder.

Also, did you know maraschino cherries get their flavor from almond extract? Seriously. When you come across almond extract, smell it. If you are not a fan, sub the almond for more vanilla.

Chocolate Brownie Cupcakes with Peanut Buttercream



Cupcakes
3/4 cup flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
2/3 cup sugar
2/3 cup brown sugar
3/4 cup butter, melted and cooled slightly
1/2 tsp vanilla
1/2 tsp almond extract
3 eggs
2/3 cup chocolate chips

Peanut Buttercream
2 2/3 Tbsp peanut butter
1 1/2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbsp milk

1. Preheat oven to 325F. Line muffin pan with paper liners.

2. Mix together flour, cocoa powder, baking powder, and salt.

3. In another bowl, beat together both sugars and butter until smooth. Beat in vanilla and almond extracts. Add eggs, one at a time, beating well after each addition. Add flour mixture, stirring by hand until combined. Stir in chocolate chips.

4. Scoop batter into prepared liners. Bake for 28 minutes or until a toothpick comes out with a few crumbs and a little melted chocolate. The tops will not spring back when touched. Let cool for 10 minutes in pan before removing to cooling rack.

5. Peanut Buttercream: Cream peanut butter until light and fluffy. Beat in sugar and vanilla. Add milk until desired consistency is achieved. Frost cooled cupcakes.

Both recipes make enough for 12 cupcakes without leftover frosting.

Sources: Cupcake, Frosting


Evil alien cat?


Don't know if you can tell, but Murray's eyes are closed.

When You Just Don't Want To Share

I love Taste of Home magazine. Anj from Gulf Coast Gram sent me some awhile ago, and I fell in love, so I signed up for a free copy from the ToH website. In their Cooking for Two edition, they have several dessert recipes, and this Boston Cream Sponge Cake caught my eye. Back in February, I bought 3 small heart-shaped springform pans on sale. I've only made cheesecake in them, so I thought this cake would be perfect. It calls for a 4-inch round pan, and since my heart pans were also 4 inches, it worked out fine.

This would be perfect to make after a special dinner with a loved one because you don't have to share. And trust me, you're not going to want to share.


Boston Cream Sponge Cake




2 eggs
6 Tbsp sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup flour

Custard
1/4 cup sugar
2 tsp cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
1/2 tsp vanilla extract
3 Tbsp butter, softened

Frosting
1/2 cup powdered sugar
5 tsp heavy whipping cream
1 Tbsp butter, softened
1/2 square (1/2 oz) unsweetened chocolate, melted and cooled
1/2 tsp vanilla extract

1. Preheat oven to 350F. In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 Tbsp at a time. Spoon into two greated 4-inch springform pans (they will be full). Bake 15-20 minutes or until cake springs back when touched. Cool for 10 minutes before removing from pans to cool completely.

2. Custard: In a small pan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount into egg yolks before adding them to the pan (Adding a little bit of heat first will keep it from turning into scrambled eggs). Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and let cool to room temperature without stirring. Once cool, cream butter and gradually beat in custard.

3. Frosting: Beat frosting ingredients until mixed.

4. To assemble, cut each cake in half horizontally. Place bottom layers onto two serving plates. Spread each with filling. Replace cake tops. Spread frosting on top. Refrigerate until serving.

Makes two 4-inch cakes.

Source: Taste of Home Cooking For 2, Winter 2008 p.22

Happy Anniversary To Meeeeee!!

*I am working on the challenge round-up. Hopefully it'll be posted by the end of this week! It's hell week at school. Only 12 more days!*

One year ago, I was in Limerick, Ireland. I decided to study abroad my sophomore year because I love to travel. It cost me the same in tuition; I just had to worry about room and board, traveling, and food. I met two online (non-blogger) best friends in person - Emer lived in Dublin while Ida flew in from Norway and stayed me for a week. Emer's family pretty much adopted me while I was in school, even though Limerick and Dublin are a four-hour bus ride apart (two hours by car). I tried black pudding in Ireland and haggis in Scotland. I visited the most amazing place so far in my life (Giant's Causeway is better in person, I swear!). I also got attacked by an emo cow.

One year ago, I was homesick. I didn't bake because of limited resources (aka once I ran out of money, I was done), but occasionally Emer and I cooked. Then one day while I was writing an essay for class *cough*, I was surfing recipes. I really don't remember how I came across food blogs, but I decided I wanted to start one. I used to have Chocolate Moosey as a personal blog when I was in high school. I still remember coming up with the name in the middle of chemistry class. After I graduated, I abandoned it. I was still in love with the title, so I kept it.

I decided to bake a cake this weekend for two reasons. One, I was going over my best friend's house and two, it is Chocolate Moosey's anniversary. I've been wanting to try this Peanut Butter and Jelly Cake for the longest time. It is in the cookbook Megan and I share, so maybe I can convince her to bake this as well. You won't be disappointed!

First, don't skimp on the jelly. I didn't measure it, so I don't know if I used the 1/2 cup it called for. Since the jelly is only present in between the layers, use a lot! It also helps the layers stick together when cutting. Second, the frosting makes wayyyy too much! I had enough for the two-layer cake and 24 cupcakes (from a box - I was too busy and didn't want to waste frosting), and I still had frosting left! Also, I realized this is the seven minute frosting I have heard about. It tastes just like marshmallows except easier to spread.

Posted below is the adjusted amount of frosting.


Peanut Butter and Jelly Cake with Marshmallow Frosting




2 1/2 cups flour
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
1 cup brown sugar
1/3 cup butter
1/3 cup + 1/4 cup peanut butter
1 1/4 cups milk
3 eggs
1 tsp vanilla
1/2 cup jelly

Frosting
6 Tbsp sugar
2 Tbsp corn syrup
1 Tbsp water
1 egg white
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla

1. Preheat oven to 375F. Grease two 9-inch round cake pans.

2. In a large bowl, sift together flour, sugar, baking powder, and salt. Add brown sugar, butter, 1/3 cup peanut butter, and milk. Beat on low speed 1 1/2 minutes. Add eggs and vanilla. Beat for another 1 1/2 minutes. Divide evenly between the two cake pans. Bake 30-35 minutes or until cake springs back when touched. Cool completely.

3. Frosting: Combine sugar, corn syrup, water, egg white, salt, and tartar in the top of a double boiler. Cook over rapidly boiling water. Beat with an electric mixer until mixture stands in peaks, about 7 minutes. Remove from heat. Add vanilla. Beat until frosting holds deep swirls.

4. Gently remove cake layers from their pans. Place one layer on a plate. Spread top with 1/4 cup peanut butter and jelly. Place the second layer on top. Frost with marshmallow frosting.

Makes 1 two-layer cake.

Source: Pillsbury's 15th Grand National Bake-Off, 1964 p.37

Cherry Cupcakes

I bought Valentine's Day cupcake liners, so I had a good excuse to bake cupcakes this weekend while I was home. There was a jar of maraschino juice leftover from last month, so I had to do something with it. After searching Recipe Zaar, I found a cherry cupcake recipe. I'm glad somebody reviewed it because both the batter and frosting needed more liquid. Although you could taste the cherry, I think I might add 1/4 cup chopped marachino cherries next time to enhance it. Make sure you beat the frosting for at least 3 minutes because as you can see in my picture, if you don't, it will be a little chunky. Since I didn't have any cherries, I used candy hearts for decoration. The recipe posted below has the liquid adjusted. If anybody makes these with the chopped cherries in the batter, please let me know how they turned out.


Cherry Cupcakes




1/2 cup butter, softened
1/2 cup sugar
2 cups flour
2 eggs
1/4 cup + 2 Tbsp maraschino cherry juice
2 1/4 tsp baking powder
1/4 tsp salt

Frosting
1/2 cup butter
1 1/2 cups powdered sugar
1 tsp cherry juice
6 drops red food coloring
12 maraschino cherries

1. Preheat oven to 350F. Combine all cupcake ingredients in a bowl and mix until smooth. Fill lined cupcake pan 2/3 of the way full. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool.

2. Combine all frosting ingredients. Beat until smooth, 3-5 minutes. Top cupcakes with frosting. Top each with a cherry.

Makes 12 cupcakes

Source: Recipe Zaar

Spontaneous Brownies

Every Monday, Wednesday, and Friday, my friend and I eat lunch at my apartment before going to our 1:00 class. We were talking about baking and she goes "Let's make some brownies." "Now?" "Yes, now!" I was a little flustered because I had to search for a recipe (The one I use is back home in a binder. Remind me to grab that over Thanksgiving break.) and of course my laptop decides to go so slow that I could've driven home, grabbed the recipe, and driven back and it still would've been loading (exaggeration, of course). Finally, I got a recipe and we baked one hour before class started. This means we had to leave by 12:45. Uh yea. If the brownies would've baked the 25 minutes it called for, we would've been fine. Nope, it decided to take an extra 10 minutes. Thank goodness my one roommate was here to watch it while we power-walked to class.

I usually don't have eggs on hand, so I've been reading up on egg substitutions. Yay for vegan recipes!! I used butter, so these brownies aren't 100% vegan. However, they use bananas to replace the egg. I didn't realize until after the brownies were baking that there was no baking powder in the recipe!! The reasoning was that eggs can serve as a levening agent, and since I substituted with bananas, I lost that effect. As you can see by the picture, they still came out fine. I subbed chocolate chips for the bittersweet chocolate, two bananas for the eggs, and left out the espresso powder. I didn't bother letting the chocolate cool to room temperature.

I used leftover cream cheese frosting. The brownies are good enough without frosting, so feel free to leave it off to cut on calories. Then again if you're eating brownies, you probably don't care about calories at the moment. I didn't.

Chocolate Banana Brownies



1 cup chocolate chips
1/2 cup butter
2 large eggs or 2 ripe bananas
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla
1 cup flour

1. Preheat oven to 350F. Grease an 8x8 inch baking dish or line it with foil.

2. In medium saucepan, stir chocolate and butter together until just melted. Remove and set aside.

3. Mix eggs/bananas, sugar, cocoa powder, and vanilla together. Add chocolate and mix well. Fold flour into batter until just incorporated.

4. Pour batter into baking dish and bake until a tester comes out clean, about 25 to 30 minutes. Place on a wire rack and cool completely before cutting.

Source: Recipe Zaar

A Giant Can of Pumpkin Goes a Long Way

When I was home for fall break, I found a 29 oz. can of pumpkin on sale for $1.50. That's a pretty good bargain for so much pumpkin. For the past two weeks I have been trying all those wonderful pumpkin recipes out there.

Before I get to the recipes, I want to thank Megan for doing the cookbook exchange with me.


Pumpkin Nut Cupcakes with Cream Cheese Frosting




As a good friend of made said when eating this cupcake, "I'm going to marry this!" She requested a dozen of these as her Christmas present. Glad to know she's easy to shop for. I got lots of compliments on how I decorated, but the idea wasn't mine. But I guess if they don't see the original post and picture, then they'll never know. All I did was cut the recipe in half and added walnuts. I suggest if you cut the cupcake recipe in half, also cut the frosting recipe in half. I didn't and there is leftover frosting in the freezer.

Cupcakes
2 1/4 cups sifted flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 cup softened butter
1 1/3 cups sugar
2 eggs, beaten
1 cup canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts

Frosting
4 oz. cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/4 cups confectioners sugar, sifted

1. Sift the flour, baking soda, baking powder, ginger, nutmeg, cinnamon, and salt into a bowl.

2. In a second bowl, cream the butter and sugar together until fluffy; beat in eggs. Mix in the pumpkin. Stir in the dry ingredients alternately with the milk until the batter is smooth. Add in nuts.

3. Spoon batter into greased or paper-lined muffin pan cups. Bake at 375° for 25-30 minutes. Makes 24 cupcakes.

4. In a bowl, beat on medium speed the cream cheese and butter until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition.

Source: Cupcakes: Bake Bake Bake; Frosting: Bake and Destroy


Pumpkin Oatmeal




Another oatmeal recipe, yay! This one is a healthier alternative when you crave pumpkin pie. The first time I made it, I had too much milk. The second time I made, I didn't have enough milk LOL Try to find a happy medium between 3/4 cup and 1/2 cup (for one bowl's worth).

1/2 cup quick oats
1/2 cup milk
1/8 cup canned pumpkin
1/8 teaspoon cinnamon
1/16 teaspoon nutmeg
1/16 teaspoon ginger
1/8 cup brown sugar

Microwave oats and milk for 2 minutes. Stir in pumpkin, cinnamon, nutmeg, ginger, and sugar until blended.

Source: Recipe Zaar


Pasta with Pumpkin Sauce



Another "what the hell are you making?!" recipe. That's what my one roommate said with disgust when I was in the kitchen. I was being daring and decided to eat pumpkin for dinner. Don't let the pumpkin fool you because this sauce was great! I used cream cheese instead of heavy cream and left out the red bell pepper because I didn't have any.

1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 cup canned pumpkin
1/2 cup chicken broth
1/4 cup water
2 oz. cream cheese
1/4 teaspoon nutmeg
1 cup uncooked pasta

1. In a skillet, saute onion and garlic in butter until softened. Stir in pumpkin, broth, water, cream cheese, and nutmeg. Simmer, stirring occasionally, for 10 minutes.

2. While the sauce is simmering, bring a pot of water to a boil. Cook pasta until done.

3. Add pasta to sauce and cook over moderate heat, stirring and thinning with reserved water if needed, until pasta is well coated.

Source: Recipe Zaar


Pumpkin Pudding



It tastes better than it looks, I swear!! It tastes just like pumpkin pie without the pie crust. I really wished I had Cool Whip when I was eating it. I didn't make as much as the recipe called for because I had a small box of pudding and 5 oz. evaporated milk, so I used 1 cup pumpkin. If my picture doesn't make you crave it, check out the picture on Nestle's website.

1 pkg (5 1/10 oz) vanilla instant pudding and pie filling mix
1 can (12 fl. oz) evaporated milk
1 can (15 oz) pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Whipped topping (optional)

Beat pudding mix and milk according to package directions in large bowl. Refrigerate for 5 minutes. Add pumpkin, cinnamon, nutmeg, and ginger; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.

Source: Nestle's Very Best Baking.


Pumpkin Raisin Muffins




Since I didn't have much pumpkin left, my choices were pumpkin muffins or pumpkin bread. Muffins are easier to share, plus I had Halloween paper liners I needed to use. I was debating on using white chocolate chips and raisins, and since I don't eat as healthy as I should, I went with raisins. I cut the recipe in half and used all-purpose flour entirely.

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
2 large eggs, slightly beaten
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup vegetable oil
1 cup chocolate chips

1. Preheat oven to 350°F. Grease muffin cups or line with paper cups.

2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and ginger in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

3. Bake for 20-25 minutes or until top springs back when lightly touched.

Source: Nestle's Very Best Baking