Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 4 large eggs, room temperature; 2 cups sugar; 1 can (15 ounces) pumpkin; 1-1/2 cups canola oil; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups semisweet chocolate chips

Total Time Prep: 20 min. Bake: 15 min. + cooling

Yield 2 dozen

Contest Winner

Test Kitchen Approved

Is there anything as comforting in the fall as freshly baked pumpkin chocolate chip muffins? Maybe freshly baked pumpkin chocolate chip muffins with a warm cup of coffee and a crisp autumnal breeze.

Ingredients

4 large eggs, room temperature
2 cups sugar
1 can (15 ounces) pumpkin
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Directions

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 24 greased or paper-lined muffin cups three-fourths full.
Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts

1 muffin: 331 calories, 19g fat (4g saturated fat), 31mg cholesterol, 238mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 3g protein.

My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher—she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! —Cindy Middleton, Champion, Alberta

Recipe Creator