This Pumpkin Muffins RecipeΒ makes muffins that are so moist that they do not require any icing or butter. Great addition to school or work lunches as pumpkin is chock full β€˜o nutrients, such as beta-carotene, vitamin A, C, K, E, antioxidants, and magnesium. Makes you want to reach for another one….

4 eggs

500 mL (2 cups) sugar

375 mL (1 Β½ cups) vegetable oil

375 mL (1 Β½ cups) pumpkin puree (or canned pumpkin)

750 mL (3 cups) flour

15 mL (1 Tbsp) cinnamon

10 mL (2 tsp) baking soda

10 mL (2 tsp) baking powder

5 mL (1 tsp) salt

500 mL (2 cups) chocolate chips

Beat eggs slightly; add sugar, oil, and pumpkin. Beat thoroughly. Add dry ingredients. Blend until smooth. Add chocolate chips. Pour into muffin tins and bake at 200Β°C (400Β°F) for 15 minutes. Cool on rack.