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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I started cooking and baking at a young age - just like my sisters and brothers. Our mother was a very good teacher, and she told us all we would learn our way around the kitchen. Now, I've let our children know the same thing! Ingredients:
4 eggs |
2 cups sugar |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 cups canola oil |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
Directions:
1. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.
2. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen muffins.
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