Mom's Pumpkin Muffins

My mom has been making these ever since the 90's, and they make me feel nostalgic.  We recently visited my parents for Christmas, and she made a batch while we were there.  My kids loved them, and couldn't get enough.  I made them soon after returning home.  I made them twice, experimenting with lessening the oil amount each time.  (It calls for 1.5 cups of oil.)  The first time, I subbed in 1/2 cup of applesauce and used 1 cup of oil.  The next time, I used half oil, half applesauce, and they were just as good, so I'll do that from now on.  (So, 3/4 cup of each.)

Mom's Pumpkin Muffins
adapted from Taste of Home

4 large eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1-1/2 cups canola oil (can use up to half applesauce)
3 cups all-purpose flour (I used 1 c. whole wheat pastry flour)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

1.  Preheat oven to 400 F.  In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full.

2.  Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: about 2 dozen +

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