by Kathy Hamman Miller
Preheat oven to 400 degrees.
Dry ingredients:
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
2 cups semi sweet chocolate chips – 12 ounce bag
Wet ingredients:
1 15 ounce can pumpkin – 2 cups if using pumpkin from your garden. See note below.
1 cup vegetable oil
1/2 cup orange juice, I included the pulp!
4 eggs
1 1/2 cups sugar:
Stir together the dry ingredients in a large mixing bowl. Grandma always coated her chocolate chips or nuts in the dry mixture, as she said they wouldn’t sink to the bottom while baking. Whisk the eggs in a separate bowl adding the rest of the wet ingredients mixing until smooth. Add the wet mixture to the dry. Fill greased or paper lined muffin cups 3/4 of the way full.
Bake in a 400-degree oven for 15 minutes or until an inserted toothpick comes out clean. Cool in pan for 10 minutes before removing. Makes around two dozen. Enjoy!
Note:
If using a fresh pumpkin you’ll need to pick out a smaller “pie or sweet” variety as the bigger ones have more moisture, having less meat. Cut in half, removing the seeds and stringy inside. Peel and cut into chunks. Place in a large saucepan, covering with water. Bring to a boil and cook until tender. Drain and cool. Purée in a food processor or mash.
