Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins


Yield: 2 dozen muffins
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 (12 ounces) semisweet chocolate chips
Instructions
  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.
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.
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