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Pumpkin Muffins
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This is a recipe that a friend from work gave me; after eating just one muffin--I just had to have it.


Serves/Makes:6 plus, depending on pan size

  • 1 cup (225 ml) brown sugar
  • 1/3 cup (80 ml) white sugar
  • 1/2 cup (125 ml) canola oil
  • 2 eggs
  • 1/2 tsp (2 ml) vanilla
  • 1-1/3 cups (325 ml) pumpkin (canned)*
  • 2 cups (475 ml) flour
  • 1 tsp (5 ml) baking powder
  • 1 tsp (5 ml) baking soda
  • 1/4 tsp (1 ml) salt
  • 1 tsp (5 ml) cinnamon
  • 1/2 tsp (2 ml) cloves
  • 1 tsp (5 ml) ginger
  • 1/2 tsp (2 ml) nutmeg
  • 3/4 cup (175 ml) chocolate chips (semi-sweet)
  • Preheat oven to 375 degrees (200 C.).
  • Blend dry ingredients in a bowl, set aside.
  • Beat sugars, oil and eggs in a bowl until frothy.
  • Add vanilla and pumpkin.
  • Gently fold in dry ingredients and chips (don't overmix).
  • Divide into a small 12-muffin tin or a large 6-muffin tin.
  • Bake 35 minutes for small; 40 to 45 minutes for large.
*My friend used fresh pumpkin that she had frozen from the year before.

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