Pumpkin Chocolate Chip Muffins

One of the reasons I love fall is for the yummy fall food. I'm choosing to embrace fall, while ignoring what season comes next:) Enjoy!

Pumpkin Chocolate Chip Muffins (From the Nestle Baking webpage)

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole-wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon or pumpkin pie spice
• 1/2 teaspoon salt
• 4 large eggs, slightly beaten
• 2 cups granulated sugar
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 cup vegetable oil
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  
• (I'm thinking of trying carob chips next time, but am a little nervous. we'll see!)
  

Directions:
PREHEAT oven to 350° F. Grease thirty-six* 2 1/2-inch muffin cups or line with paper bake cups.

COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and salt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.

BAKE at 350 for 20 to 25 minutes or until top springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans.

*this recipe only makes 24 for me.

I found the recipe here.