Tis the season...

To be baking that is! The girls and I made these yesterday, and they were D-licious! Here is the recipe...and a warning- this recipe makes ALOT! We made 3 dozen muffins, so we were able to freeze half to eat for breakfast on a chilly autumn morning. And now the recipe:

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups white sugar

1 (15 ounce) can of pumpkin

1 1/2 cups canola oil

3 cups all-purpose flour (I used half all-purpose and half whole wheat)

2 t. baking soda

2 t. baking powder

1 t. ground cinnamon

1 t. salt

2 cups semisweet chocolate chips

1. Preheat oven to 400 degrees. Grease muffin tins or use paper liners.

2. Beat the eggs in a large bowl, and mix in sugar, pumpkin, and oil.

3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Blend in the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.

4. 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.