September 24, 2010
2 cups sugar
1 can (15 oz) solid-pack pumpkin
1-1/2 cups vegetable oil
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon (optional: nutmeg,cloves)
2 cups semisweet chocolatec chips
IN a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth (I use a hand mixer). Combine flour, baking soda, baking powder, cinnamon (and other spices if using) and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffins cups three-fourths full. Bake at 400 for 16-20 minutes or until muffins test done. Cool in pans 10 minutes before removing. Makes about 24 muffins! These also freeze well!
Note: I also add a dash of vanilla with the wet ingredients. And you don't have to mix the flour mixture seperate. I just add all the dry ingredients in after I have beaten together the wet ingredients.