Pumpkin Chocolate Chip Muffins

Those of you who know me I am a fan of ALL things pumpkin. Heather, not so much. I appreciate the fact that she lets me go crazy with the pumpkin stuff in the fall, even though they're not her favorite. These muffins are so moist and flavorful, and they are perfect for fall and Halloween class parties. You can also substitute mini chocolate chips and make them into mini-muffins for a bite-size treat. They are especially tasty when served warm right out of the oven!

4 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 400 degrees. Lightly grease muffin tins or line with paper muffin cups. Beat the eggs in a large bowl, and mix in the sugar, pumpkin, and oil. In a separate medium bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Blend carefully into the egg and pumpkin mixture just until moistened. Gently stir in chocolate chips. Transfer to muffin pans, filling each about 3/4 full. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans and cool on a wire rack.

Yield: Approx. 30 regular size muffins, 70-80 mini muffins.

Source: allrecipes.com