In the “use it if you got it” life we are now living, rifling around in my pantr…

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 ! 👩🏻‍🍳. 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
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.

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