Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Pumpkin Chocolate Chip Muffins
There are many uses for pumpkin pie spice aside from the obvious... pumpkin pie. These Pumpkin Chocolate Chip Muffins put pumpkin pie spice to great use and are a perfect breakfast treat. Enjoy!
Level of Difficulty:Easy
Cook Time:40 Minutes
Prep Time:30 Minutes
- 1 1/2 cups
- 2/3 cup
- 1 1/2 cups
pumpkin puree (canned or fresh)
- 1/2 cup
- 3 cups
- 1 1/2 teaspoons
- 1 teaspoon
- 2 teaspoons
pumpkin pie spice
- 1/8 teaspoon
- 1/2 teaspoon plus 1/8 teaspoon
fleur de sel salt
- 1 cup
semisweet chocolate morsels
Preheat oven to 375 degrees Fahrenheit (191 degrees Celcius).
In a large bowl mix granulated sugar with all wet ingredients (eggs, vegetable oil, pumpkin puree and buttermilk).
In a medium sized bowl, mix all remaining dry ingredients (all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cloves, fleur de sel salt) except chocolate morsels.
With a wire whisk or electric beater, add dry ingredient bowl to wet ingredient bowl in three stages, scraping down sides of the large bowl in between stages.
Once mixture looks smooth and lump free, fold in chocolate morsels with rubber spatula.
Fill wrapper lined or greased muffin tins 2/3 of the way up with pumpkin muffin batter and bake in the oven on center rack for 20 minutes or until tops of muffin are lightly browned and a toothpick comes out clean from the center of a tester muffin.