Pumpkin Chocolate Chip Muffins

These are my children's absolute favorite muffins.  "Ooooohhh!  Those muffins!  Can we have muffins tomorrow too?" they ask.  Caleb sometimes eats four.  They call dibs on the leftovers.  And, hey, I'm getting vegetable matter down their throats.  Canned pumpkin has not been available at my grocery store for several months and, since desperate times call for desperate measures, I have found that boiled and mashed sweet potatoes work just as well.

Here is the recipe from allrecipes.com.

Pumpkin Chocolate Chip Muffins


Ingredients

• 3/4 cup white sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

Note: When I bake these I use brown sugar, a combo of white and whole wheat flours (1/2 and 1/2), 1 whole cup of pumpkin, a bit more cinnamon and mini chocolate chips.  Bake them eighteen minutes.  They're delicious.