Pumpkin Chocolate Chip Muffins

UPDATED 2023
I make these mini-muffins every fall when the weather turns cooler and again for Thanksgiving weekend. Our grandkids love them.  Very simple to make. Very moist.  And the chocolate chips go surprisingly well with the pumpkin.  
   ---Barbara

Pumpkin Chocolate Chip Muffins
(from Muffins by Elizabeth Alston)

Makes 12 large or 24 mini-muffins

1 2/3 cups all-purpose flour
1 cup granulated sugar
2 t. cinnamon
1 t. nutmeg
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
2 large eggs
1 cup Libbey's plain pumpkin (about half of a can)
1/2 cup (1 stick) butter, melted
1 cup Special Dark chocolate chips

Heat oven to 350 degrees.  Grease muffin cups with baking spray.

In a large bowl, thoroughly mix together flour, sugar, spices, baking soda, baking powder, and salt.

In another bowl combine eggs, pumpkin and butter and whisk until well blended.  Stir in chocolate chips.

Add the wet ingredients to the dry and mix with a spatula gently just until the ingredients are combined.  Don't over mix or they will be tough.

Scoop them into pre-greased muffins pans.

Bake for 25 minutes for large muffins, and 12 minutes for mini-muffins,  You can use a toothpick to test to see if they are done, i.e., the toothpick comes out clean.

Let them cool in the pan for ten minutes. Then remove and cool on a rack.

They store well in a plastic bag and they also freeze well. 

Also, you can make them one or two days ahead for best flavor.  Just refrigerate until use.  And bring to room temperature before serving; for example,  I pull them out the night before and leave them on the kitchen counter for the grandkids to snack on in the mornings.

Note:  I often double the recipe.  Because there isn't quite enough pumpkin in one can for doubling, I make up the difference with applesauce.

B