Pumpkin Bread Muffins

Submitted by: Janet Wittenberg
Original Source:  The Washington Post

Makes 24 Muffins

Preheat Oven to 350 degrees

Lightly grease three 8 by 4 inch loaf pans or two 12-compartment muffin pans (or use paper cupcake liners).

Combine in large bowl:

 2 ½ to 3 c sugar

3 ½ c flour

2 t cinnamon

1 ½ t salt

2 t baking soda

In another bowl combine:

1 c vegetable oil

2/3 c water

1 – 15 oz can pumpkin puree 

2 eggs, beaten

Add the liquid mixture to the flour mixture and combine thoroughly making sure unblended dry ingredients linger in the bottom of the bowl. 

Add:

6 to 12 oz semi-sweet chocolate chips (optional)

Stir to combine.  Divide the batter equally among the pans.  Muffin cups should be two thirds full. 

Bake loaves 45 – 50 minutes, muffins will take about 40 minutes baking time.   Let cool completely before cutting and storing.