Recipe(tried): Pumpkin Chip Muffins (Taste of Home magazine first prize, 1990's)

PUMPKIN CHIP MUFFINS

"These muffins won first prize in Taste of Home Magazine. These have a good shape, look wonderful and have a cake-like texture."

4 eggs
1 1/2 cups sugar
1 (14 oz.) can pumpkin puree (unsweetened)
1/2 cup vegetable oil
1 cup buttermilk*
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon**
1 dash salt
1 cup chocolate chips
1 cup raisins

In a small bowl, whisk eggs, then whisk in sugar, pumpkin, oil and milk, until smooth.

In a large bowl, combine all dry ingredients, except chips and raisins. Mix well to distribute evenly.

Make a well in the dry ingredients. Add the wet ingredients and chips and raisins all at once. Stir intil just combined, about 25 big stokes. (Over mixing makes them full of holes and tough textured.)

Spoon or use a 1/3 cup measure to fill well greased or paper lined muffin tins about 3/4 full.

Bake in a preheated 400 degree F oven for 15-20 minutes or browned and a toothpick when inserted, comes out dry and clean.

*The original recipe called for 1 1/2 cup of vegetable oil, but I substituted buttermilk for part of that, to reduce the fat content.
**More spices could be added if desired. These are not hightly spiced.

Makes 12 muffins