Pumpkin Chocolate Chip Muffins

Fresh out of the oven! These will come off the wrapper better once they've cooled a bit---if you can resist!

These are a great muffin for breakfast or for a snack.  You can add flax seeds or other non-wheat flours to make it more healthy too. I usually don't put quite as much sugar in them when I use the full amount of chocolate chips either. They really are quite a treat!

Mix together in a large bowl:

3 cups flour
1 1/2 tsp baking powder
 1 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
3 beaten eggs
2 cups sugar
1 1/2 cups plain canned pumpkin
1/2 cup water
1/2 cup oil (I've used applesauce too but they tend to stick in the paper muffin liners.)
1 pkg large milk chocolate chips

Bake at 350' for 20-25 minutes.

OPTIONAL: I added Pampered Chef Sweet Sprinkles to the tops to give them a little more interest and crunch, but really, once a bite is taken, you need no more enticing!