I told you I was on a muffin kick!
These are my all-time favorite muffin I've ever eaten. Brian took 2 1/2 pans of muffins up hunting with him. He was gone for one full day and came home empty handed! They'd eaten all of them! Boy am I glad I'd taken a few for myself before he left!
I think if I'm going to make enough of these to freeze (like I've been doing with the rest of the muffins) I'm going to have to make a double batch- 6 pans of 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.) semi-sweet chocolate chips
Pre-heat oven to 350º. Grease 36 muffin cups with non-stick spray or line with paper liners.
Combine all-purpose flour, wheat flour, baking powder, baking soda, cinnamon and salt in a bowl. Set aside.
Combine sugar and butter in a large bowl and mix. Add pumpkin and oil and mix well.
Stir in flour mixture until just moistened. Stir in the chocolate.
Bake for 20-25 minutes or until the top springs back when lightly touched.
Cool on a wire rack for 5 minutes then remove muffins from their pans.
Source: Loves To Eat