About the Recipe
Tips
• Make sure to wash your hands before you get started and after cracking eggs
• Crack eggs by hitting gently on flat surface and then opening eggshell over bowl
• Use liquid measuring cup to measure canola oil to ensure accurate measurements
• Differences in how full you fill your muffin cups and oven temperatures may affect your baking time…be sure to keep an eye on your muffins and start checking on them at the 15 minute mark
Ingredients
Ingredients:
1 Jar Muffin Mix with chocolate chips
1 15 oz can Pumpkin
½ cup canola, vegetable, or grapeseed oil
2 eggs
Equipment:
Large bowl
Medium bowl
Liquid measuring cup
Whisk
Rubber spatula
Can opener
Cookie or Ice cream scoop for scooping batter
2- 12 count muffin tins
Muffin liners or Cooking spray
Non-skid rubber mat to place under bowls (if needed)
Oven mitt
Toothpicks
Wire rack
Fork
Preparation
Directions:
___ 1. Line TWO 12 count muffin tins with 15 muffin liners or spray 15 cups with cooking spray.
___ 2. Preheat oven to 400°F.
___ 3. Open jar and remove bag of chocolate chips. Set aside chocolate chips.
___ 4. Pour remaining contents of jar into large bowl.
___ 5. Use whisk to combine dry ingredients and break up any large clumps.
___ 6. In separate Medium bowl, crack 2 Large Eggs
___ 7. Pour ½ Cup Canola Oil into bowl with eggs.
___ 8. Use can opener to open can of pumpkin.
___ 9. Empty can of pumpkin into bowl with eggs and oil using rubber spatula to help as needed.
___ 10. Use whisk to mix wet ingredients (eggs, oil, and pumpkin) together until well combined.
___ 11. Pour dry ingredients into wet ingredients.
___ 12. Stir gently with rubber spatula until most of dry spots disappear.
___ 13. Pour bag of chocolate chips into batter and gently mix in with rubber spatula until all dry spots are gone.
___ 14. Use cookie scoop to fill each muffin cup almost to the top
___ 15. After all cups are full, carefully place muffin pan on center rack of oven.
Use your oven mitt
___ 16. Set timer for 15 minutes
___ 17. Carefully remove pan from oven using oven mitts.
___ 18. Test several muffins with toothpick. Muffins are done when toothpick comes out with just a few crumbs.
IF toothpick has wet batter on it, replace pan in oven and bake 2-3 more minutes
___ 19. When muffins are done, set muffin pan on wire rack and allow muffins to cool 10 minutes.
___ 20. Use fork to remove muffins from pan.
___ 21. Enjoy muffins warm or set muffins on wire rack to cool completely before storing in refrigerator.