• PUMPKIN CHOCOLATE CHIP MUFFINS

    PUMPKIN CHOCOLATE CHIP MUFFINS

    Total Time: 35 minutes • Yields: 2 dozen

    INGREDIENTS

    • 4 Large eggs
    • 2 cups sugar
    • 1 can pumpkin puree
    • 1 1/2 cups of North Prairie Gold Canola Oil
    • 3 cups all-purpose flour 
    • 2 Tsp baking Soda
    • 1 Tsp baking powder
    • 1 Tsp ground cinnamon
    • 1 Tsp salt

    STEPS 

    1. In a large bowl, beat the eggs, sugar, pumpkin and North Prairie Gold Canola Oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

    2.Bake at 4000 for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

    CALORIES (per serving, 6 servings)) 217kcal; FAT 23g; SODIUM 91 mg; CARB 3g; FIBER og; PROTEIN og