OCTOBER 18TH – CHOCOLATE CUPCAKE

Pumpkin-Chocolate Chip Muffins

1 (16 oz.) can pumpkin puree

3 c. all-purpose flour

2 tsp. baking soda

4 large eggs, room temperature

2 tsp. baking powder

2 tsp. ground cinnamon

1 c. canola oil (or half applesauce, half oil)

1 ½ c. granulated sugar

2 c. semi-sweet chocolate chips

1 tsp. salt

Preheat oven to 400°. Place paper liners in 36-cupcake/muffin tins. Place pumpkin, eggs, sugar and oil in bowl of mixer fitted with paddle and beat until thickened, about 2-3 minutes. Place flour, baking soda, baking powder, cinnamon and salt in separate bowl, mix well and add to pumpkin mixture. Add chocolate chips and stir to combine. Scrape down the sides of bowl. Using a 2 oz. ice cream scoop or heaping tablespoons, fill tins. Transfer to oven and bake until brown, 16-20 minutes. Let cool in pan for 5 minutes, transfer to wire rack and set aside to cool. Yield: 3 dozen muffins.

(09/23/11)