This Pumpkin Muffins Recipe makes muffins that are so moist that they do not require any icing or butter. Great addition to school or work lunches as pumpkin is chock full ‘o nutrients, such as beta-carotene, vitamin A, C, K, E, antioxidants, and magnesium. Makes you want to reach for another one….
4 eggs
500 mL (2 cups) sugar
375 mL (1 ½ cups) vegetable oil
375 mL (1 ½ cups) pumpkin puree (or canned pumpkin)
750 mL (3 cups) flour
15 mL (1 Tbsp) cinnamon
10 mL (2 tsp) baking soda
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
500 mL (2 cups) chocolate chips
Beat eggs slightly; add sugar, oil, and pumpkin. Beat thoroughly. Add dry ingredients. Blend until smooth. Add chocolate chips. Pour into muffin tins and bake at 200°C (400°F) for 15 minutes. Cool on rack.
