Pumpkin Muffins II

I have a favorite recipe for Pumpkin Muffins, but the recipe calls for a lot of oil.  Even when I cut the oil in half, it's still 3/4 cup of oil.  This recipe only calls for 1/2 cup, and still uses one whole can of pumpkin (I love pumpkin recipes that use the whole can!).  The two recipes taste very similar to me- I'll have to make the other ones again this fall to compare, but I think these are just as good as the old ones.  I took Smitten Kitchen's recipe for pumpkin bread, put it in muffin tins (she does state it can fill 18 muffin tins, and it does), added some chocolate chips, and skipped the cinnamon-sugar topping.  My house smells great and this is a great, quick fall recipe.  It only uses one bowl, too! 

Pumpkin Muffins

adapted from Smitten Kitchen, makes 18 muffins

1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable, sunflower, or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg
Heaped 1/4 teaspoon ground ginger
Two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
2/3 cup milk or mini semi-sweet chocolate chips (or a mixture)

1.  Heat oven to 350 degrees F.  Line 18 muffin tins with paper liners.  

2.  In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and chocolate chips and stir with a spoon, just until mixed. Scoop into prepared tins. (I used my biggest cookie scoop.)

3.  Bake muffins for 20 minutes or until a tester poked into a muffin come out batter-free.  Cool and serve.  

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