Pumpkin Chocolate Chip Muffins

It's not Fall anymore, but these muffins are easy to make & meant to be enjoyed all year long!

I went searching for a recipe one afternoon, with the intent of using up one lonely can of pumpkin I've had sitting in the pantry since Thanksgiving. I found this recipe in an old church cookbook. They didn't last long around our house & I've decided that canned pumpking will make it to the list of "necessary staples" I want to keep on-hand. ;)



4 eggs
2 c. sugar
15 oz. canned pumpkin
1 1/2 c. oil
2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
1 Tbsp. cinnamon
3 c. flour
2 c. semi-sweet chocolate chips

Preheat oven to 400 degrees. Beat eggs. Add sugar, pumpkin & oil; mix well. Add dry ingredients & stir. Add chocolate chips & stir until well mixed. Fill paper-lined muffin tins 2/3 of the way full, and bake for 15-18 min. until toothpick inserted into the center comes out clean. Do not overbake. Makes about 2 1/2 dozen muffins.