Pumpkin Chip Muffins Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 4 large eggs
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups (12 ounces) semisweet chocolate chips
- 1-1/2 cups canola oil
- Carbohydrate 11.988657514446 g
- Cholesterol 111.306944444168 mg
- Fat 17.1829158334657 g
- Fiber 0.480136117446206 g
- Protein 3.92002944618496 g
- Saturated Fat 10.2767240277706 g
- Serving Size 1 1 serving (67g)
- Sodium 4985.27581916891 mg
- Sugar 11.5085213969998 g
- Trans Fat 1.40408622228283 g
- Calories 216 calories
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 greased or paper-lined muffin cups three-fourths full. Bake at 400degrees 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. Yield: about 2 dozen. Originally published as Pumpkin Chip Muffins in Country Woman May/June 1995, p29
