Pumpkin Chip Muffins
I know, I know…this blog is called “A Girl and Her Grill.” But this girl has an oven and likes to bake, too. Especially these muffins. These are a perennial favorite around here and are often shared with friends. Pumpkin is yummy, no matter how it is used-pureed and baked in sweet treats, sliced and sautéed or roasted, turned into a savory soup….Pumpkin has a lot of Vitamin A, a good dose of fiber, is low-fat and low cholesterol. I have been known to have a slice of pumpkin pie for breakfast. Why not?
Preheat oven to 400 degrees F. Prepare muffin tins (greased or paper muffin cups).
In a large mixing bowl, beat 4 eggs, 2 cups of sugar, 1 16 ounce can of pureed pumpkin and 1 1/2 cups vegetable oil until smooth. In another bowl, combine 3 cups of all-purpose flour, 2 tsps baking powder, 2 tsps baking soda, 1 tsp ground cinnamon and 1 tsp salt. Add the flour mixture to the pumpkin mixture, a little bit at a time, mixing well. Fold in 12 ounces semi-sweet chocolate chips. Fill the muffin cups about 3/4 full. Bake 16-20 minutes or until the muffins are done. Cool about 10 minutes, then remove to a cooling rack to cool completely. If they last, store in an airtight container.
When using a standard size muffin tin, you should get about 24 muffins.
For mini-muffins: use mini chocolate chips. Bake 10-12 minutes or until done. I usually get close to 72 mini muffins.
These tempting treats disappear quickly in our house.
Enjoy! Until next time, Grill, Baby, Grill!
Original recipe found in Country Woman Magazine, May/June 1995