Pumpkin Chocolate Chip Muffins

Now that it's finally starting to feel like fall, I whipped up a batch of yummy pumpkin chocolate chip muffins.  They're loosely based on this recipe for Taste of Home's Country Pumpkin Muffins that I found a year or two ago on Allrecipes.com but I've changed them up more than a couple of times to fit our family's tastes (ahem, my tastes).  I love these muffins because they seem to have a better texture than most.  I've found that some pumpkin baked goods have a weird, almost gummy feel that is missing in these.  Originally, I'd sprinkle a few chocolate chips on top to trick the kids ("Look!  It's chocolate!") but this time, I incorporated a cup of chocolate chips into the batter and I'm happier with them this way.

Ingredients:

• 1 c. sugar
• 1/2 c. brown sugar, packed
• 1/2 c. vegetable oil
• 3 eggs
• 1 15 oz. can of canned pumpkin
• 1/4 cup water
• 3 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. allspice
• 1 tsp. salt
• 1 c. semi-sweet chocolate chips

Directions:

In a large mixing bowl beat together sugar, brown sugar, vegetable oil, eggs, pumpkin and water.  Add the dry ingredients (flour, baking powder, baking soda, cinnamon, allspice and salt) to the pumpkin mixture and mix until incorporated.  Fold in chocolate chips.  Scoop into baking cup lined muffin tins.  Bake about 15 minutes at 400 F.  I usually get about 2 dozen muffins.