Pumpkin Chocolate Muffins

• 3 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 cups Sugar
• 2 teaspoons Pumpkin Spice
• 1 cup Vegetable Oil
• 15 ounces, fluid Can Pumpkin
• 4 whole Eggs
• 2 cups Chocolate Chips

1. Preheat oven to 350 F. If not using cupcake liners, grease muffin tins.
2. In a large bowl, combine dry ingredients by hand or with a mixer. Add oil, pumpkin, and eggs until well mixed. Stir in chocolate chips. Fill cupcake liner two-thirds of the way.
3. Bake for 20 to 25 minutes. I like to eat these muffins warm, so I put them in the microwave for a few seconds before I eat them.
4. You can also use half whole wheat flour and half white flour. If you are so inclined, you can figure out how to switch yogurt for the oil/eggs for a lighter version.

flour, baking soda, baking powder, salt, sugar, pumpkin spice, vegetable oil, pumpkin, eggs, chocolate chips

Taken from tastykitchen.com/recipes/breads/pumpkin-chocolate-muffins/ (may not work)