Categories: Breakfast, freezer, muffins, snack

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg(can use ground)
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1 tsp baking soda
• 1 tsp salt
• 1 cup pumpkin purée
• 1/2 cup neutral vegetable oil
• 1 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup semisweet chocolate chips (mini work nicely)
• Neutral vegetable oil for greasing, if not using paper liners

Directions

1. eheat oven to 350.

2. Large bowl-whisk together the flour, cinnamon, nutmeg, cloves, ginger, allspice, baking soda, and salt.

3. In another bowl, beat the pumpkin with the oil and sugars. Add the eggs, one at a time. Beat in the vanilla.

4. Stir in the dry ingredients, the the chocolate chips.

5. Scoop batter into greased, or lined, muffin cups.

6. Bake 22-25 minutes. Can store in airtight container for up to 5 days.(they won’t last that long though)

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