When I saw a recipe for a healthier version of pumpkin & chocolate chip muffins in my google reader, I knew I'd have to make it. And I am so glad I did! These muffins from Loves to Eat are awesome...full of my favorite fall flavors!
Pumpkin & Chocolate Chip Muffins
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 used 1/2 bitter sweet and 1/2 semi sweet... next time I'll cut down on the altogether - they were very chocolately!)
PREHEAT oven to 350° F. Grease thirty-six 2 1/2-inch muffin cups or line with paper bake cups. (I got 24 muffins and 1 mini loaf)
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 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.