This can of pumpkin has been patiently waiting in my cabinet since last fall. Many stores only carry pumpkin seasonally and much to my distress last year I was not able to obtain a can as early as I would have liked. For this year, I planned ahead.
These muffins are a twist on an old faithful recipe that I posted last year: pumpkin bread. Copied and pasted below.
1 cup vegetable oil
Mix oil, sugar, and eggs together, then flour, cinnamon, nutmeg, salt, and baking soda. Next pour in water. And last but not least pumpkin!
3 cups sugar
3 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
2/3 cup water
14-16 oz can of pumpkin
It makes 2 loaves.
So, pour into 2 greased loaf pans and bake at 350 degrees for 1 hour to 1 hour and 10 minutes....until you can stick a knife in it and have it come out clean.
FOR the MUFFINS: Use about 1/2 of the batter to make a plain pumpkin loaf in a loaf pan. I recommend this unless you want to make 40 muffins. This batter recipe makes A LOT.
With the remaining half of the batter add almost a whole bag of semi-sweet chocolate chips.
Mix thoroughly and pour into greased muffin tin. Approximately 1/4 cup of batter per muffin makes a nice size. Recipe yields about 18-20 muffins.
Save a few chocolate chips to sprinkle on top of muffin batter just before baking. The chips have a tendency to sink so this is a way to show off your semi-sweets.
Bake at 350 degrees for approximately 20 minutes. Watch closely as you do not want these babies to burn.
Both bread and muffins freeze fabulously.