In honor of Autumn I am starting to make my favorite pumpkin recipes.  Here is one of my children's all time favorites.  I like this particular recipe because it makes a lot of muffins, plenty to keep and share or freeze if you would like.  These keep well in the freezer for about 3-4 months.  Enjoy!!

Pumpkin Chocolate Chip Muffins:

4 eggs
2c sugar
1(16 oz) can of pumpkin
1 t. vanilla extract
1 1/4 c. vegetable oil
3 c. all purpose flour
2 t. baking soda
2 t. baking powder
2 t. cinnamon
1 t. salt
12 oz. semi sweet chocolate chips( the mini chips distribute better in the batter but use what you have on hand)
1. In a large mixing bowl beat the eggs, sugar, pumpkin, vanilla and oil until smooth.

2. Mix the dry ingredients together in a separate bowl and add to pumpkin mixture and mix. Fold in the Chocolate chips.

3. Fill greased muffin cups 3/4 full.

4. Bake at 400 F for 15-20 minutes. If you use convection oven cook at 375 F for 12-17 minutes.  

makes 30