Pumpkin Chocolate Chip Muffins
2 cups sugar
1-16 ounce can pumpkin
1 1/2 teaspoon vanilla extract
1 1/4 cups vegetable oil (Ekk!)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1 teaspoon salt
Pinch (or more) of Nutmeg
Semi-sweet chocolate chips. If you are like me you'll use a lot, but you can lighten it up with less than 12 oz.
First off, make sure you preheat the oven to 400 degrees F. I have a temperamental oven... so something this is a struggle, but it's always entertaining.
Make sure you are prepped with a muffin pan or two. I think it's personal preference if you use muffin liners or not. As always, I use them until I run out - which happens more often than it should!
In a large bowl mix together the dry ingredients (sugar, flour, baking soda, baking powder, cinnamon, and salt). Set aside once mixed.
|Oh... I'm a mixin'!|
Add the wet ingredients (egg, pumpkin, vanilla extract, and oil) to the dry ingredients. Fold in the chocolate chips.
|My 16 oz of pumpkin pre-measured|
|Combining egg, oil, pumpkin, and vanilla extract.|
|Dumping, I mean folding, in the chocolate chips.|
|Please cook fast!|
Should yield approximately 25 standard-sized muffins.
|And they are scrumptious!|
Hope you enjoy these little beauties!