Pumpkin Chip Muffins

Pumpkin and chocolate are two things that I would have never put together in a recipe. They just seem like they would really clash in flavor. But, recently I found this recipe for a pumpkin chocolate loaf (which I converted into muffins), and the pictures looked so good that I decided to give it a try.

I baked these for a fundraiser bake sale, and sure enough, the entire tray of over 30 muffins was the first item to go! I think what makes them so good is that not only do they have a spice-cake flavor, but on top of that, they add chocolate in the batter and chocolate chips. Peeps, doesn't get any better than that!

Here's what you'll need:
3-1/2c. sugar
1-1/4c. vegetable oil
3 eggs
1 can (29-oz.) solid-packed pumpkin
3 squares (1-oz. each) unsweetened chocolate, melted and cooled
1-1/2tsp. vanilla extract
3-3/4c. all-purpouse flour
1-1/2tsp. salt
1-1/2tsp. baking powder
1-1/4tsp. baking soda
1-1/4tsp. ground cinnamon
1 to 1-1/4tsp. ground cloves
1/2tsp. ground nutmeg
2c. semisweet chocolate chips

In a large bowl, combine sugar and oil. Add eggs and mix well. Stir in the pumpkin, chocolate and vanilla. Add the dry ingredients into the pumpkin mixture, and stir until blended. Stir in chips.

Scoop into well-greased muffin tins and bake at 350 degrees for 55-65 minutes or until toothpick comes out clean. Cool for ten minutes, then remove from pan and cool on a wire rack.

Happy Cooking!

-G