Recipe for the season

I always make these muffins around this time of year. They're a nice Halloween/Thanksgiving treat (because of the pumpkin) and they're good for Christmas baking too. I usually bake some in a mini-muffin pan to make bite-sized muffins to give out in Christmas tins with cookies.

These freeze well. In fact, we often grab a couple from the freezer, and give 'em a zap in the microwave for a quick dessert!

Pumpkin Chip Muffins

4 eggs
2 cups sugar
1 can (16oz) pumpkin (real pumpkin, not pumpkin pie filling)
1 ½ cups vegetable oil (you can substitute unsweetened apple sauce - I usually do 1 cup apple sauce, 1/2 cup canola oil)
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 cups semisweet chocolate chips

In a large mixing 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 ¾ full. Bake at 400 F for 16-20 minutes or until muffins test done.

Cool in pan for 10 minutes before removing to a wire rack.

Makes about 24 standard-size muffins.

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  1. those sound delish! i might try to make them for thanksgiving...