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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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