Makes 36 Muffins
1 cup canola oil
3 cups granulated sugar
6 eggs
1 cup orange juice
1 30-ounce can pumpkin puree
1 tablespoon vanilla extract
6 cups unbleached all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
4 teaspoons cinnamon
½ teaspoon ground cloves
2 cups chocolate chips
1 ½ cups walnuts or pecans, chopped
½ cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. In large bowl, mix together oil, sugar, eggs, orange juice, pumpkin and vanilla extract. In another large bowl, mix together flour, baking powder, baking soda, salt, nutmeg, 4 teaspoons cinnamon and cloves. Mix dry ingredients into pumpkin mixture in stages, stirring well after each addition. Stir in chocolate chips and nuts. In a small bowl, stir together sugar and 1 teaspoon cinnamon to make topping. Use an ice cream scoop to place batter into three 12-cup capacity muffin tins lined with baking cups. Sprinkle tops with cinnamon-sugar mixture. Bake muffins for 25–35 minutes. Cool on rack, then remove from tins to complete cooling. Serve alone, with cream cheese, or with a scoop of vanilla ice cream and chocolate syrup.
GAYE RECK, BLUFFTON