This recipe comes from the Foods class that I am currently working in. At first I was a skeptic, because when I've used pumpkin in muffins or cookies before, I've ended up with a product that has a really wet, heavy texture. Not so with these! They have a slight taste of cinnamon and pumpkin but still maintain that nice light crumb as well.**The original recipe used Canadian metric, so I used this chart to convert it to US equivalents.
500 ml (2 cups) flour
20 ml ( 4 tsp) baking powder
2 ml (1/2 tsp) salt
150 ml (2/3 cup) sugar
2 ml (1/2 tsp) cinnamon
2 ml (1/2 tsp) nutmeg
60 ml (1/4 cup) oil
2 eggs, beaten
150 ml (2/3 cup) canned pumpkin
150 ml (2/3 cup) milk
150 ml (2/3 cup) chocolate chips
Pre-heat oven to 375 F
Mix the flour, baking powder, salt, sugar, cinnamon, and nutmeg together in a bowl and stir. Add chocolate chips. In a separate bowl, combine the eggs, oil, pumpkin, and milk. Stir well. Pour into the dry ingredients all at once and stir until just combined. Spoon into paper lined muffin cups and bake for 15-20 minutes.
Makes 1 dozen muffins.
