Pumpkin Chocolate Chip Muffins

These have long been a family favorite ~my mother made them every autumn when I was growing up.

Moist and delicious.......really a dessert muffin. And while I wouldn't blame you one bit for trying one fresh-from-the-oven, I must say that they are at their very best when allowed to cool completely.

The recipe is as follows:

Preheat your oven to 400 degrees F. Then, in a medium size mixing bowl, whisk together

3 cups of flour

(I use two cups of white and one of whole wheat),

2 tsp. of baking soda,

2 tsp. of baking powder,

1 tsp. ground cinnamon,

and

1 tsp. of salt.

Set aside.

In a large mixing bowl, beat together till smooth

4 eggs

and

2 cups of brown sugar

 Then beat in

1 16 oz. can of pumpkin

and

1 1/2 cups of vegetable oil.

Once the pumpkin and oil have been thoroughly beaten in, add the four mixture, and stir until completely combined. Then fold gently into the batter

2 cups of semi-sweet chocolate chips.

Fill standard-sized greased muffin tins 3/4ths full, and bake for 16-18 minutes, or until an inserted toothpick comes out clean.

Enjoy!