Fall is here, which means lots of baking in my house. One of my favorite fall treats: Pumpkin Chocolate Chip muffins.
3/4 c. white sugar
3/4 c. light brown sugar, packed
1/2 c. vegetable or canola oil
1 3/4 c. (~ 1 reg. can) canned pumpkin puree (NOT pumpkin pie filling)
1/4 c. water
1 c. whole wheat flour
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. semi-sweet chocolate chunks (I use Bakers)
cooking spray (pref. the kind with flour) OR muffin liners
Preheat oven to 375 degrees. Prepare 24 muffin cups with liners or cooking spray.
Using a mixer and a large bowl, cream together eggs, sugars, and oil. Add pumpkin puree and water. Mix well.
In a separate bowl, combine flours, baking soda, baking powder, salt and spices. Whisk to combine and break up lumps. Slowly add dry ingredients to wet ingredients and mix until just combined. Stir in chocolate chunks. Fill muffin cups 2/3 way full and place in preheated oven. Bake 20-25 minutes or until muffin tops spring back when pressed and a toothpick comes out clean. (16-18 minutes for mini-muffins) Allow to cool 5 minutes in pan, then remove to a rack to cool.
Makes 2 dozen regular muffins. (I made 2 dozen mini-muffins and 18 regular muffins)