Chocolate Chip Pumpkin Muffins

When I first saw this recipe on the internet I thought it sounded really disgusting, but anything with chocolate in it has to be good, right? I wasn’t so sure about the pumpkin and chocolate combination. When I was little I couldn’t understand why someone would want to ruin a perfectly good cake by putting vegetables in it, but now carrot cake is one of my favorites so I thought I might like the chocolate chip pumpkin muffins. I made them and they were so good!!! We couldn’t stop eating them so we pretty much ate them for breakfast, lunch and dinner (one of the reasons why I rarely bake any more).

Here is the recipe (if you make them and don’t like them you can always send them to us and we will polish them off for you).

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 1/2 teaspoon salt
• 4 large eggs, slightly beaten
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:

PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.