Pumpkin Chip Muffins

I started cooking and baking at a young age, just like my sisters and brothers.  Our mother was a very good teacher, and she told us all that we would learn our way around the kitchen.

Pumpkin Chip Muffins

       Cindy Middleton                                                              Champion, Alberta

Pumpkin Chip Muffins Recipe

Pumpkin Chip Muffins

4 Eggland’s Best Eggs

2 cups sugar

1 can (15 oz.)solid-pack pumpkin

1 ½ cups canola oil

3 cups flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

2 cups (12 oz.) semi-sweet chocolate chips

 

In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth.  Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well.  Fold in chocolate chips.  Fill greased or paper lined muffin cups three-fourths full.

Bake at 400 F. for 15-18 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan 10 minutes before removing to a wire rack.         2 dozen muffins

 

(Recipe for Pumpkin Chip Muffins came from Taste of Home (tasteofhome.com)