Pumpkin Chocolate Chip Muffins
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Yield: Makes 16 to 18.
Chocolate chips add a new twist to an old favorite. Melville House, Newport, Rhode IslandIngredients:
3-1/3 cups all-purpose flour1-1/2 cups sugar
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, beaten lightly
2 cups canned pumpkin
1 cup butter, melted and cooled
1-1/2 cups chocolate chips
Instructions:
In a large bowl, thoroughly mix the flour, sugar, pie spice, baking soda, baking powder, and salt. In a medium-sized bowl, combine the eggs, pumpkin, and butter and blend well. Stir in the chocolate chips. Pour the pumpkin mixture into the dry ingredients and fold in with a spatula until the dry ingredients are just moistened.Spoon into greased or paper-lined muffin tins and bake in a preheated 350 degree oven for about 25 minutes.
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