Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Muffins

  • Servings: 18-24
  • Difficulty: easy
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Ingredients

4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
1-1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice (see Note for substitution)
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

  1. Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  2. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  3. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.

I'm the mom to Matthew, which we run and own Matthew's Kitchen. I'm 27 and studying to be a pastry chef. I love to cook and bake but my passion is in the pastry arts. Matthew is a 5 year old who began cooking when he was 1. Through the years he has not only gained valuable skills but has grown his palette. Together we want to share our passion for food with you and your family
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