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October 15, 2012

Pumpkin Chocolate Chip Muffins

I didn't mean to fall into the "Oh, it's fall, oh make things with ALL THE PUMPKIN!" but. . .it happened.

These muffins are amazing.  I don't want to, you know, toot my own horn or anything, but if you want a promotion at work, to ask someone to marry you, to make someone feel better after you ask them to divorce you, to bribe someone, or to apologize to your spouse for wrecking the car, these are the muffins to bring to the table, so to speak.

I also posted these at my other blog-project, Sarah Cooks the Books, where I'm systematically working my way through my massive cookbook collection.  Check me out over there, too!

Pumpkin Chocolate Chip Muffins

Adapted from The Comfort Table
Makes 12 muffins


2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 cups sugar (or 1 cup sugar, 1 cup Splenda or 2 cups Splenda)
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp. vanilla extract
1 15-oz. can pumpkin puree

Preheat oven to 350°F. 

In a small bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.

In a medium bowl, beat together sugar, oil, eggs, and vanilla.  Add pumpkin and mix well.  Add the dry ingredients and stir until combined.

Grease a 12-cup muffin tin.  Or, in my case, over-grease a 12-cup muffin tin.

Pour batter into the muffin tin and bake for 20-24 minutes (mine took 23).  Let cool on wire rack.