4 eggs
2 cups sugar
1 can (15 oz) solid-pack pumpkin
3 cups all-purpose flour
1 1/2 cups canola oil
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 cups (12 oz) semi-sweet chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine dry ingredients. Add to pumpkin mixture and mix well. Fold in chocolate chips.
Fill greased and floured or paper-lined muffin cups three-fourths full. Bake at 400 F for 16-20 minutes ( I baked them for 19 minutes) or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Yield: 24 muffins
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