I've been sitting on this recipe for two years (and have probably had Leigh send it to me four or five times) but finally got off my heiny and made it! I have Leigh Schmidt to thank for this lovely recipe and I just need to share.
I think next time I will halve the chocolate chips - it would also be fantastic without them.
Pumpkin Chocolate Chip Muffins
Prep 10 minutes Baking time 16-20m per oven batch (I had to bake in two batches)
makes 36 standard size muffins
16oz can of pumpkin
1 1/2 cups vegetable oil (can sub applesauce for up to 1/2 the oil)
1 tsp salt
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
(I added 1 tsp pumpkin pie spice in addition)
2c chocolate chips
In a large bowl, beat eggs, sugar, pumpkin and oil until smooth.
In another bowl, combine flour, salt, baking soda, baking powder and cinnamon. Add to pumpkin mixture, mix well.
Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4 full.
Bake at 400° for 16-20 minutes or until done.
Cool in pan for 10 minutes then remove to wire rack. (Huh. I didn't see this part.)
These are phenomenal - a new permanent addition to my cook book! Thanks LBD!!