Fall recipe of the Month, June’s Pumpkin Chip muffins

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4 eggs
2 cups sugar
1 can (15 ounce) solid pack pumpkin
1-1/2 cups canola oil
3 cups flour
2 t. baking soda
1 t. baking powder
1 t. ground cinnamon
1 t. salt
2 cups (12 ounces) semisweet chocolate chips
In a large bowl, beat first four ingredients until smooth.  Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill paper-lined muffins cups 3/4 full.

Bake at 400 for 15-18 minutes or until toothpick comes out clean.  Cool in pan 10 min. before removing to a wire rack. Yield: About 2 dozen muffins.

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