Perfect Fall Muffins!

The other day I was randomly looking at recipes online and printed out a recipe for Pumpkin Chocolate Chip Muffins, well when my officemate picked the recipe off the printer to give it to me she said that I could make them anytime that she was in the office. I am not a huge fan of pumpkin pie and am kind of ambivalent about pumpkin in general but I decided for the good of the office I would give these a try. These were a HUGE hit, with one person saying "I think it was the best thing you baked. And that's saying something." Other people disagreed with that statement but said they were still excellent. And even though I am not a huge fan pumpkin fan I am a huge fan of these.

I made 2 batches - regular size and minis - and they were excellent; very moist and delicious. I also used mini chocolate chips, I only put in 1/2 C but next time might throw in some extras if using the mini chips again.





PUMPKIN CHOCOLATE CHIP MUFFINS
(Source: Allrecipes.com)

INGREDIENTS:

3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 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



DIRECTIONS:

- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or 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.