Pumpkin Chocolate Chip Mufffins

My Farmer loves these muffins! He loves them with his morning coffee.  He says the little bit of chocolate with his coffee in the morning taste absolutely wonderful.  I think he wants to say they taste heavenly, but that’s not a word he would say out loud.  Since this is a pumpkin recipe, fall is the common time to think about making these.  However, my Farmer likes them so much, I make them year round.  They are his favorite “grab something and I’m out the door” food.  He says they are way better then a granola bar.  In the summer time, the muffin is just enough to hold him over until he gets back to the house for breakfast.  In the winter, one muffin along with a Vi-Shake is all he needs.  Which is great for me, because I do not like to make breakfast every morning.  Me, I like to have one in the evening with a cup of tea.  I guarantee they are yummy anytime of the day you choose to eat one.  Give them a try.  If you like chocolate and pumpkin, you’ll like these muffins.

Ingredients:
4 eggs
2 cups sugar
1 can (15 oz) pumpkin
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup semisweet mini chocolate chips

In large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon and salt; add to pumpkin mixture and mix well. Fold in the chocolate chips. Fill paper-lined or greased muffin tins three-fourths full. Bake at 400* for 16-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24-30 standard size muffins.