Harvest Cake (Pumpkin Muffins)

 in Favorite Recipes by

Provided by Charles Peyton for the October 2013 issue of SouthwestNOW Magazine.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 cups (1 can) pumpkin
  • 3 1/2 cups flour (divided use)
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 1 tsp. ginger
  • 1/2 tsp. cloves
  • 1 16-oz. pkg. semi-sweet chocolate chips
  1. Combine first 4 ingredients with a mixer. Add 2 cups flour and remaining ingredients except chocolate chips. Once everything is combined, add remaining flour and mix well.
  2. Stir in chocolate chips.
  3. Line muffin tins with paper cups (or grease and flour 12x 9-inch sheet cake pan). Pour batter into muffin tins or cake pan.
  4. Bake at 350 F. For small muffins, bake 15 minutes; for large muffins, bake 25 minutes; for sheet cake, bake 55 minutes, or until toothpick comes out clean.