Ingredients
Method
- Heat the oven to 350 degrees F. Line cupcake pan with cupcake liners and spray them with non-stick spray.
- Cream the 3/4 cup butter and 3/4 cup + 2 Tbsp sugar in a bowl until combined.
- Add the 2 eggs to the butter/sugar mix and blend with a mixer until it just starts to get fluffy. Add the 2 tablespoons of oil and 1 1/4 tsp baking powder and mix until combined.
- Fold in the 1 1/3 cup + 1 Tbsp Flour and the 1/2 cup + 1/3 cup of Trader Joe's Gluten Free Pumpkin Pancake Mix. (If you don't have access to the mix, add 4 Tbsp. pumpkin puree, 2 tsp. cinnamon, 1/2 tsp. ginger). You don't need to add this puree and spices if you have the Pancake mix!
- Add the cup of chopped pecans and cup of chocolate chips and fold into batter.
- Use an ice cream scoop to fill each cupcake liner about 3/4 full. Bake for 15-20 minutes in 350 degree oven.
- Bake until the muffins start to turn a golden color on top. Check the muffins with a sharp knife or toothpick. If it comes out clean, the muffins are done. Allow to cool.
Notes
SWEETIE PIE AND CUPCAKES FAVORITE PRODUCTS
Ice cream scoop with a release handle makes scooping batter easy!
Wilton Cupcake Pans Set of 2

