| Yield | |
|---|---|
| Source | http://www.themotherhuddle.com/pumpkin-chocolate-chip-muffins/ |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://www.themotherhuddle.com/pumpkin-chocolate-chip-muffins/ |
| Prep time | 1 hour |
| 2 | Cup | Sugar |
| 1⁄4 | Cup | Unsalted Butter (softened) |
| 1⁄2 | Cup | Vegetable Oil |
| 15 | Ounce | Pumpkin Puree |
| 4 | Eggs | |
| 3 1⁄3 | Cup | Flour |
| 3 | Teaspoon | Ground Cinnamon |
| 1 1⁄2 | Teaspoon | Ground Ginger |
| 3⁄4 | Teaspoon | Ground Nutmeg |
| 3⁄4 | Teaspoon | Ground Cloves |
| 2 | Teaspoon | Baking Soda |
| 1⁄2 | Teaspoon | Baking Powder |
| 1⁄2 | Teaspoon | Salt |
| 1 1⁄2 | Cup | Semi-Sweet Chocolate Chips |
1.Preheat oven to 350°
2.In a large bowl cream together sugar, softened butter and oil. Add pumpkin and eggs. Mix until completely combined
3.In a medium bowl sift flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder and salt together.
4.Slowly add dry mixture to creamed mixture and mix until combined.
5.Fold in chocolate chips to combine.
6.Fill muffin tins 2/3 full and bake at 350° for 20 minutes. If doing mini muffins, reduce cooking time to 11-12 minutes.
7.Remove from tins and let cool on a cooling rack.