Pumpkin Chocolate Chip Muffins {try a new recipe}

This recipe has long been a favorite of mine. I found it in a 1995 Country Woman magazine, and have "tweaked it" for our own liking. I'll just share it using our alterations.

4 eggs
3/4 cup sugar
3/4 cup brown sugar
1 15-16 ounce can of pumpkin
1 cup of oil (we used sunflower oil this time)
2 drops cinnamon essential oil
1 drop clove bud essential oil
3 cups fresh-ground whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 cups semisweet chocolate chips

In large mixing bowl, beat eggs, sugar, pumpkin, cooking oil and essential oils until smooth.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt; add to pumpkin mixture and mix well. Fold in chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full.

Bake at 400 F for 16-20 minutes or until muffins test done.

Cool in pan 10 minutes before removing to wire rack.

Yields about 24 standard-sized muffins.

I hope you enjoy them. They truly are delicious, and a favorite especially during the autumn season.

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