"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Chip Muffins Recipe

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This recipe for Pumpkin Chip Muffins, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet DiPaola
Added: Saturday, January 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
2 cups sugar
1 15 ounce can pumpkin
1 1/2 cups vegetable oil
3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Directions:
Directions:
Preheat oven to 400'. Line two 12 cup muffin pans with paper baking cups.

Beat eggs in large bowl and mix in the sugar, pumpkin and oil.

In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Personal Notes:
Personal Notes:
Even in you think you don't like pumpkin, you'll love these.

 

 

 

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