Pumpkin Chocolate Chip Muffins

By Diana Rattray

southernfood.about.com

Pumpkin Chocolate Chip Muffins 

Diana Rattray

This makes a big batch of spiced pumpkin chocolate chip muffins. Feel free to use raisins or dried cranberries in these muffins instead of the mini chocolate chips.

Ingredients:

• 1 1/2 cups granulated sugar
• 1 1/2 cups light brown sugar, packed
• 3/4 cup plus 3 tablespoons canola oil or corn oil
• 1 can (15 ounces) pumpkin puree
• 4 large eggs
• 3 1/3 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons salt
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup mini chocolate chips
• 3/4 cup chopped pecans

Preparation:

Heat oven to 350°. Grease and flour 24 muffin cups or mini fluted cupcake cups. Beat sugars with oil, pumpkin puree, and eggs until well blended.

Combine flour, soda, salt, and spices in a bowl; stir into the first mixture until well blended. Stir in the chocolate chips and pecans.

Fill muffin cups about 3/4 full (about a scant 1/3 cup of batter for each muffin cup).

Bake for about 25 minutes, or until firm. The muffin will bounce back when touched with a finger.

Makes 24 pumpkin muffins.