Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups white sugar
- 1 can of pumpkin I use 2 cups fresh pumpkin
- 1 1/2 cups canola oil
- 3 cups flour
- 4 eggs
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups of milk chocolate chips
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, mix together eggs, sugar, pumpkin and canola oil until combined.
- In another bowl, mix together the flour, baking soda, baking powder, cinnamon and salt and then add to the pumpkin mixture. Stir until it's completely combined.
- Add in the chocolate chips.
- Grease a muffin tin or add muffin cups. Add the mixture to the muffin cups.
- Bake for 18-20 minutes.
- Let cool before serving.
Use two bowls when making pumpkin chocolate chip muffins, one to mix the wet ingredients and one to mix the dry.
Mixing the wet and dry ingredients separately ensures your dry ingredients are evenly dispersed throughout the batter.
This is especially important with raising ingredients (like baking powder) so that the muffins rise during baking. 
Don’t over mix the ingredients. Mix only until they are combined.
Always mix in chocolate chips by hand. If you use a mixer they can break apart in the batter.
Use muffin liners or grease the muffin cups to keep the muffins from sticking to the pan. 
For easy removal from the muffin tins use a spoon to “pop” the muffins out of the pan after baking.
If you plan on freezing the muffins make sure they are cooled completely before freezing. I wrap mine individually in cling wrap to freeze. After they are frozen I put them in a gallon size freezer bag.
Use a cookie scoop to easily scoop the pumpkin muffin mix into the muffin tin. Two scoops using a medium cookie scoop is the perfect amount for a muffin! This eliminates mess on the muffin tin and makes clean up a breeze!
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