Pumpkin Chocolate Chip Muffins

The bonus recipe.  I had half a can of pumpkin open in the fridge and had to make good use out of it.  I think the staff at school was glad I did.  These were a HUGE hit!

Thanks to all who floated recipes my way, and a special thank you to all who politely offered themselves up as guinea pigs to my festive challenge.  This was the perfect way to end the pumpkin bonanza!

1 2/3 cups flour
¾ cup sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
1 cup pumpkin purée
2 eggs
½ cup melted butter
1 cup dark or semi-sweet chocolate chips
½ cup chopped walnuts or pecans (optional)

1. In a mixing bowl, combine flour, sugar spice, baking soda, baking powder and salt.  In a separate bowl add pumpkin, eggs and butter; mix well until blended.  Stir in chocolate chips.  Combine with flour mixture until just moistened.

2. Fill muffin cups (either liners or greased pan) ¾ full.  Bake  20-25 minutes at 350°, or until muffins are puffed and spring back when touched.  Remove from pan and serve warm.

Yields 12 regular muffins and 12 mini muffins.

These muffins easily receive 5 out of 5 pumpkins!