1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
4 large eggs, slightly beaten
2 c. sugar
1 can 100% pumpkin (15 oz.)
1 c. vegetable oil
2 c. chocolate chips
Preheat overn to 350*. Grease 36 muffine cups.
Combine flours, baking soda, baking powder, cinnamon, and salt in a bowl.
Combine eggs and sugar in a larger bowl. Add pumpkin and oil and mix well.
Stir in flour mixture until moist. Stir in chocolate chips. Spoon into muffin cups.
Bake for 20-25 minutes or until tops of muffins spring back when lightly touched. Cool in pans for 5 minutes.
Here's Melanie Monson's healthy variation:
First, use all whole-wheat flour (3 cups). Second, measure scant cups of sugar. Finally, use 1/2 c. applesauce in place of 1/2 c. oil. They still turn out very moist and yummy.