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Ingredients
| all-purpose flour (unsifted): 1 2/3 cups |
| granulated sugar: 1 cup |
| ground cinnamon: 2 tsp |
| ground ginger: 1 tsp |
| ground cloves: 1/2 tsp |
| baking soda: 1 tsp |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| eggs: 2 |
| canned pumpkin: 7.5 oz |
| canola oil - for salads, woks and light frying: 1/2 cup |
| milk chocolate chips: 1 cup |
Pumpkin Chocolate Chip Muffins
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350°F.
- Thoroughly mix dry ingredients in a large mixing bowl.
- Break eggs into another bowl.
- Add oil and pumkin to eggs and whisk until smooth, then stir in chocolate chips.
- Pour wet mixture over dry ingredients and fold with a rubber spatula until just combined.
- Scoop batter into muffin cups and bake for 20-25 minutes, or until puffed and springy to touch.
- Turn out onto a rack to cool completely.
- (These muffins taste their best the next day).