In the “use it if you got it” life we are now living, rifling around in my pantry found one can of pumpkin from the fall. So, off I went making some of my family’s favorite muffins, Pumpkin Chocolate Chip. It may be Easter season, but I was “thankful” for that can!
Thanks for the recipe that keeps on giving thegirlwho8everything ! 👩🏻🍳. https://www.the-girl-who-ate-everything.com/pumpkin-chocolate-chip-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 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.