Pumpkin and Spice Chocolate Chip Muffins

Moist and spicy muffins, bursting with chocolate chips

Course Dessert

Cuisine American

Servings 24 muffins

4 large eggs
2 cups sugar
1 can pumpkin puree (15 ounces)
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/2 teaspoon salt
2 cups chocolate chips (12 ounces), reserve a handful of chocolate chips to garnish muffin tops

Preheat oven to 400°F. Line 2 muffin pans with paper liners.
In a large bowl, beat the eggs, sugar, pumpkin, and oil until smooth. Combine the flour, baking soda, baking powder, spices and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Using reserved handful of chocolate chips, dot tops of muffins with 3-4 chocolate chips.
Bake muffins for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing muffins. Cool muffins on a wire rack.

Note: These muffins freeze well.

Keyword muffins