My very nice co-teacher in school, Doris Fisher, bakes these muffins on a regular basis for her friends and family. Luckily for me, she brought some in to school for me to sample. They were delicious! These muffins are a breeze to make and they freeze beautifully, too. Enjoy!
for the muffins:
- 3 extra large eggs
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil
- 1 16 oz. can pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 1/4 cups unbleached flour
- 1 teaspoon cinnamon (or 2 if you like a more cinnamony flavor)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 12 oz. semi-sweet chocolate chips
Preheat oven to 325 degrees. Spray mini muffin pans (recipe makes 48 mini muffins)
In large mixing bowl, blend eggs, sugar, oil, pumpkin, and vanilla. Whisk till nicely blended. Then and add everything else but the chips, mixing in just until blended with a rubber spatula. Then add chips and fold in. Scoop out batter into prepared pans, and bake 23-35 min till muffins are lightly browned around edges and toothpick comes out clean.
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