Are you looking for the perfect treat for fall? These muffins are an impeccable combination of pumpkin, cinnamon, and chocolatey goodness! My second-grade assistant teacher used to make these for the entire class, and they bring back fond memories of her delicious treats. My family really enjoys these muffins, as well as my friend, who suggested that I put the recipe into the NDP Gateway. I hope you enjoy these pumpkin muffins as much as I do!

1 cup vegetable oil

2 2/3 cup sugar

4 large eggs

1 (16-oz.) can pumpkin

2/3 cup water

3 1/3 cup flour (reserve 1 tablespoon to toss with chocolate chips)

½ teaspoon baking powder

2 teaspoons baking soda

1 ½ teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla

1 ½ cups chocolate chips

Preheat oven to 350 degrees. In large bowl, beat together oil and sugar. Beat in eggs, pumpkin, and water. Add flour (reserving 1 tablespoon), baking powder, baking soda, salt, nutmeg, cinnamon, and vanilla, stirring to blend. Toss chips in reserved flour (to keep them from sinking to the bottom of the batter). Stir chips into batter. Spoon batter into muffin pans. Bake until cake tester comes out clean, about 25-30 minutes. After baking, remove from pans immediately. Makes 24+ muffins. These also freeze well!

Original recipe credit: Kathy Stromberg