This is how I cool my muffins, how do you cool your muffins?
Pumpkin and Chocolate Chip Muffins are one of my favorites!
I like to cut the amount of to half the sugar and fat content of muffin recipes, so this recipe already reflects this reduction. There is no compromise to texture or taste doing so. This recipe makes 3 dozen muffins, perfect to stock up the freezer for sending lunch along to work or school.
- 1 large can 796 ml / 28 oz (3 1/2 cups) pure pumpkin
- 2 cups of sugar
- 1 cup oil
- 6 eggs, beaten
- 4 cups of flour
- 2 cup of oat or wheat bran
- 1 teaspoon of salt
- 1 1/2 tablespoons cinnamon
- 1 tablespoon cloves
- 1 1/2 tablespoons baking powder
- 1 1/2 tablespoons baking soda
- 2 cup of raisins or chocolate chips
- Combine the first 4 ingredients.
- In a separate bowl sift the dry ingredients together.
- Add the dry ingredients to the pumpkin mixture.
- Stir together until all the dry ingredients are moistened.
- Add the chocolate chips or raisins.
- Bake at 350 for 22-25 minutes or until golden brown.
- Makes 3 dozen muffins.