I adapted an old pumpkin loaf recipe, by adding chocolate chips and spooning the batter into muffin tins. The result….decreased baking time by at least 45 minutes and portion controlled!
Ingredients:
- 2 cups of sugar
- ½ cup of canola oil
- 1 16 oz can of pumpkin
- 2 ½ cups of flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp salt
- 1 bag of chocolate chips
Directions:
- Preheat oven to 350 degrees
- In a mixing bowl cream sugar and oil
- Sift together dry ingredients and add to the mixture
- Add canned Pumpkin
- Stir in chocolate chips
- Spoon into lined muffin tins
- Bake for 25-30 minutes
Yields 18-20 muffins
