Select a size: | | | |
| Prep Time Cook Time |
Servings 30 | Difficulty Easy |
Ingredients
- 3 cups Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 2 cups Sugar
- 2 teaspoons Pumpkin Spice
- 1 cup Vegetable Oil
- 15 ounces, fluid Can Pumpkin
- 4 whole Eggs
- 2 cups Chocolate Chips
Preparation Instructions
Preheat oven to 350 F. If not using cupcake liners, grease muffin tins.
In a large bowl, combine dry ingredients by hand or with a mixer. Add oil, pumpkin, and eggs until well mixed. Stir in chocolate chips. Fill cupcake liner two-thirds of the way.
Bake for 20 to 25 minutes. I like to eat these muffins warm, so I put them in the microwave for a few seconds before I eat them.
You can also use half whole wheat flour and half white flour. If you are so inclined, you can figure out how to switch yogurt for the oil/eggs for a lighter version.
