Pumpkin Chocolate Chip Muffins

from ButterYum

makes 24 muffins

Ingredients

    • 28 ounces 100% pumpkin puree (canned is fine)

    • 2 cups granulated sugar

    • 3/4 cup vegetable oil

    • 3 large eggs

    • 3 1/2 cups all purpose flour

    • 2 teaspoons baking powder

    • 1 1/2 teaspoon baking soda

    • 1 teaspoon ground cinnamon

    • 1 teaspoon ground nutmeg

    • 1 teaspoon fine table salt

    • 12 ounces semi-sweet chocolate chips (about 2 cups)

Directions

    1. Preheat oven to 350F, place rack in center position, and prepare muffin pan with liners or spray well with Baker’s Joy baking spray.

    2. In a large mixing bowl, whisk together the pumpkin, sugar, eggs, and oil; set aside.

    3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and salt; pour flour mixture into pumpkin mixture and combine well.

    4. Stir in chocolate chips and use a rounded #20 scoorounded #20 scoop to fill the muffin cavities (they should be filled about 4/5 full).

    5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean (a few crumbs are okay, but there shouldn’t be uncooked batter on the toothpick).

    6. Allow muffins to rest in the pan for 10 minutes before transferring to a rack to cool completely.

adapted from Amy Maryon