Ingredients
4 eggs
2 cups sugar
1 can (15 ounces solid-pack pumpkin puree)
1-1/2 cups canola oil
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice (see Note for substitution)
1 teaspoon salt
2 cups semisweet chocolate chips, 12 ounces
Instructions
Preheat oven to 400 degrees F. Place paper liners in a regular sized muffin pan. In a large bowl, beat the eggs, sugar, pumpkin, and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice, and salt. Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill paper-lined muffin cups three-fourths to almost all the way full.
Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.
NOTES: You can substitute applesauce for some of the oil. If you don’t have Pumpkin Pie Spice you can make your own. The substitute for 1 tablespoon of Pumpkin Pie Spice is 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice. To make the muffins have that bakery look, hand place some chocolate chips on top after filling the paper liners.
–Provided by Pearl Hall
Pumpkin Chocolate Chip Muffins
Click HERE to download a printable version.
Provided by Pearl Hall