Pumpkin Chocolate Chip Muffins

I thought this would be a good fall recipe. I also like to have something different for breakfast than just cereal. I saw the idea for this recipe on Pinterest, here. 

Ingredients:

Makes 18 muffins

-1 15 ounce can 100% pumpkin
-1 teaspoon ground cinnamon
-1 cup dark brown sugar
-1/2 cup vegetable oil
-2 large eggs, lightly beaten
-2 cups all-purpose flour
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-1 cup mini semi sweet chocolate chips

Preheat the oven to 425. Heat up the pumpkin and cinnamon on the stove for 5 minutes, then let it cool.  I did this step because the recipe I was following called for it. It said that it would thicken the pumpkin mixture, but mine was pretty thick to start, so this step was unnecessary. 

In the meantime mix the flour, baking soda, baking powder and salt in a separate bowl. 

After the pumpkin has cooled, add the brown sugar, oil and eggs.

Add the pumpkin mixture to the bowl of dry ingredients.

Put the mixture into a muffin pan and bake for 12 minutes.

I thought these muffins tasted pretty good. There was a good balance of pumpkin and chocolate. The batter was pretty thick when I put it into the muffin pans. They came out looking pretty lumpy, so maybe if you plan to take these somewhere, you might want to smooth out the batter before you put them in the oven.