Pumpkin Chock-o-Chip Muffins
INGREDIENTS:
- 3 cups flour
- 1 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 2 cups pumpkin puree
- 2 eggs
- 2/3 cup oil
- 1/3 cup water
- 1 1/2 cups chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees, and prepare 24 muffin cups (with oil spray or paper muffin liners).
2. In a large bowl, stir together first seven ingredients.
3. In a separate bowl, beat together pumpkin puree, eggs, oil and water.
4. Stir pumpkin mixture into dry mixture until smooth.
5. Stir in chocolate chips, then scoop batter into prepared muffin cups.
6. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
7. If no liners were used, let muffins cool for 5 minutes before removing to a wire rack to cool completely.
NOTES:
This makes 2 dozen big muffins, or 4 dozen mini muffins.
This photo is what the recipe calls for...you can see why I call them Chock-O-Chips! You can add between one cup (for someone with a normal tolerance) to two cups (I would have to say Choco-Obsessed!) of chips depending on your chocolate preference.
