Pumpkin Chocolate Chip Muffins
Fall has arrived and it’s the perfect time to make some pumpkin-spiced treats! This easy-to-follow recipe is our favorite way to spend a Sunday afternoon baking, we like to enjoy ours with a scary movie and a pumpkin-spiced latte.
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- 2cups sugar
- 1can solid-pack pumpkin puree
- 1-1/2cups canola oil
- 3cups all-purpose flour
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1tablespoon pumpkin pie spice (* can be substituted for 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice)
- 1teaspoon salt
- 2cups chocolate chips
1.) Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
2.) 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 greased or paper-lined muffin cups three-fourths to almost all the way full.
3.) 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.