Ingredients
4 whole Eggs
2 cups Sugar
1- 1/2 cup Vegetable Oil
3 cups All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Salt
2 cups Semisweet Chocolate Chips
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Ancient grain flour — nutty flavor, easier to digest than wheat
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preheat oven to 400 f. grease or put paper liners into two 12-count cupcake pans. in a large mixing bowl using the paddle attachment, beat eggs, sugar, pumpkin and oil until smooth. in a medium sized bowl combine flour, baking soda, baking powder, cinnamon and salt. add this into the pumpkin mixture and mix well. then fold in chocolate chips. fill greased or paper-lined muffin cups 3/4 full. bake at 400 f for 16-20 minutes or until muffins test done. cool in pan 10 minutes before removing to a wire rack. yield about 24 standard size muffins.