• Preheat over to 400°F
• Grease muffin tins

Mix Wet Ingredients

• Cream sugar and oil together in a large bowl or stand up mixer
• Add eggs and pumpkin, mixing well

Mix Dry Ingredients

• Combine all dry ingredients in a separate bowl and stir
• Add dry ingredients to the pumpkin mixture alternately with water, beginning and ending with flour mixture. Mix well after each addition
• Add in chocolate chips or additional add-in items and stir to incorporate, do not over mix
• Spoon batter into greased and floured muffin tins, filling 2/3 full   (you can just use cupcake liners instead of greasing and flouring tins)

Bake

• Bake at 400°F for approximately 10-12 min or until golden brown (time may vary depending on the size muffin tin you use)

  *Stick a wooden toothpick in the center of a muffin, if it comes out clean, it is done

  *Do not over bake

Freezing

• Muffins may be baked and fully cooled ahead of time. Place cooled muffins in an airtight freezer bag or container and store in the freezer for up to 2 months
• Remove muffins from the freezer one day ahead of time and allow to thaw at room temperature on the counter or in refrigerator