Recipe from: Misti Lewis
4 eggs
2 cups Pure Cane Sugar
1 can (15 oz.) solid-pack pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
2 cups (12 oz.) semisweet chocolate chips
In a large bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes, or until muffins test done. Cool in pan 10 minutes.
4 eggs
2 cups Pure Cane Sugar
1 can (15 oz.) solid-pack pumpkin
1 1/2 cups vegetable oil
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. salt
2 cups (12 oz.) semisweet chocolate chips
In a large bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes, or until muffins test done. Cool in pan 10 minutes.
Comments
Post a Comment