Note: This recipe makes between 3 and 4 dozen muffins and can easily be halved.
4 ½ cups flour 1 ½ teaspoons baking soda 1 ½ teaspoons salt 4 ½ teaspoons cinnamon (I typically use more, like 3 tablespoons) 3 cups sugar
1 ½ cups vegetable oil 6 beaten eggs 1 28 oz can plain pumpkin 1 12 oz bag chocolate chips (but I typically add more of these as well)
Preheat oven to 350 degrees. Combine dry ingredients. Add oil, eggs, and pumpkin. Blend well but do not beat. Fold in chocolate chips. Bake in greased muffin tins (or use baking cups) for 20 minutes or until done.
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Angela’s Pumpkin Chocolate Chip Muffins (Double Batch)
Note: This recipe makes between 3 and 4 dozen muffins and can easily be halved.
4 ½ cups flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
4 ½ teaspoons cinnamon (I typically use more, like 3 tablespoons)
3 cups sugar
1 ½ cups vegetable oil
6 beaten eggs
1 28 oz can plain pumpkin
1 12 oz bag chocolate chips (but I typically add more of these as well)
Preheat oven to 350 degrees.
Combine dry ingredients. Add oil, eggs, and pumpkin. Blend well but do not beat. Fold in chocolate chips. Bake in greased muffin tins (or use baking cups) for 20 minutes or until done.
Enjoy.