- 4 eggs
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1- 15-ounce can pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
Preheat oven to 375 degrees F.
In a medium mixing bowl, beat eggs slightly. Add sugar, oil, pumpkin and beat thoroughly. In a separate bowl, sift together the dry ingredients and stir into pumpkin mixture. Mix until smooth. Stir in chocolate chips and mix well.
Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Set aside on a rack until cool.
The muffins can be stored in an airtight container for up to 1 week.
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