Pumpkin Chocolate chip Muffins

By KRed

Muffins dough can be kept in refrigerator for a couple of days and bake as needed. Keep plastic wrap tight on the dough to avoid it turning dark from air exposure.

Ingredients

• 3 1/3 all purpose flour (17.1)
• 1 3/4 - 2 cup sugar (15.2)
• 2 T. Pumpkin Pie spice (Cinnamon, Ginger, Nutmeg, Allspice)
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 eggs
• 1 can pumpkin solid pack (16oz)
• 1/2 c. (1 stick) melted butter
• 1/2 c. oil (3.8)
• 1 c. chocolate chips (6.8) more is better

Details

Servings 24

Preparation

Step 1

Paper muffin cups
Mix dry ingredients: flour, sugar, pie spice, baking soda, baking powder, and salt.
Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chips and pour over dry ingredients and fold in with rubber spatula until dry ingredients are moistened.
Scoop batter evenly into tins.
Bake 20-25 minutes or till puffy and springy.