Pumpkin Chocolate Chip Muffins adapted from from http:// www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bread/ Yield: Two dozen muffins (regular size) / five dozen muffins (mini size) Ingredients: - 3 1/2 cups all-purpose flour - 1 tablespoon ground cinnamon - 1 tablespoon ground nutmeg - 2 teaspoons baking soda - 11/2 teaspoons salt - 2 cups granulated sugar - 1 (15 ounce) can 100% pure pumpkin - 1 cup canola oil - 2/3 cup water - 1 teaspoon vanilla extract - 4 large eggs - 11/2 cup semisweet chocolate chips Directions: 1. Preheat oven to 350 degrees F. Spray muffin pans with cooking spray and set aside. 2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. 3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth. 4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the pans. 5. Bake for 30 minutes, or until browned and a toothpick comes out clean. Remove muffins from oven and cool in pans on a wire rack for 15 minutes.

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