Pumpkin Chocolate Chip Muffins

Having been cooped up in the house all week drinking sprite and sucking on throat lozenges, I decided to try my hand at pumpkin bread. Unfortunately, I always forget that I don’t own a loaf pan. Thus….muffins. I tried this recipe from AllRecipes.com, tweaked it a tad, and definitely would make these again.

Pumpkin Chocolate Chip Muffins

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
Preheat the oven to 400 degrees. Either grease a muffin pan, or, I like to use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
What I really liked about these muffins is that they were easy to make and cooked very evenly. I didn’t even have a 1/2 cup of chocolate chips–I just threw in what I had. My muffins cooked in exactly 20 minutes. These are very light and fluffy–overall, I’m very happy with how these turned out.
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