Pumpkin Chocolate Chip Muffins

This is a pretty lousy photo of some pretty amazing muffins (taken with my phone). Please don't judge them by the way the look. If you like pumpkin and you like chocolate chips, you will love these. I adapted it from this recipe for Downeast Maine Pumpkin Bread that Jon (baker extraordinaire) recommended. If you're looking for a delicious treat or a last minute Thanksgiving dessert, these will not disappoint. I've been eating them for breakfast :) 

Ingredients: 

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 bag of mini chocolate chips (or more to your liking)

Directions: 

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with muffin papers.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in chocolate chips. Divide into lined muffin pan.

3. Bake about 20 minutes in preheated oven, or until muffins are golden and toothpick inserted in center comes out clean. 

*I also made mini muffins with a mini muffin pan and papers. These only need about 15 minutes to bake. 

Enjoy!