PUMPKIN CHIP MUFFINS

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Contributed by Annette Ashton
  • 1-1/3 cups sugar
  • 5 1/2 tablespoons shortening (can half that if wanting to cut out fat)
  • 2 eggs, well beaten
  • 1 cup canned pumpkin
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • Milk chocolate chips (or semi-sweet)
  • 5 1/2 tablespoons hot water
  • Chopped nuts (optional)
Preheat oven to 400°.

Cream sugar and shortening until fluffy. Add eggs and pumpkin. Add hot water. Sift together dry ingredients together and add to mixture. Add nuts and choc chips. 

Pour into greased muffin tins coated with sugar.

Bake at 400° for 17-18 minutes. 

Makes 18 servings.



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