Pumpkin Chocolate Chip Muffins

• servings: 24 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 eggs

2 cups sugar

1 (15 ounces ) can solid-pack pumpkin purée

1½ 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 (12 ounces)

Directions

Preheat oven to 400°. Place paper liners in the muffin tins of a regular sized muffin pan.

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 the dry ingredients slowly to the wet ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin liners three-fourths to almost all the way full.

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. Store leftovers in an airtight container.

Nutrition

• Serving Size: 1 g