3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
1/4 cup water
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
- Preheat oven to 400 degrees (or 375 for dark or large muffin pans). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, and eggs. Add pumpkin and water.
- In a separate bowl mix together flour, baking soda, baking powder, spices, and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 minutes (25 for large)
- Makes 12 regular or 6 large muffins.