Pumpkin Chocolate Chip

Today I used up the last of the pumpkin with this neat recipe.  I liked it because it used the pumpkin puree instead of butter.  I also cut down the sugar, added some vanilla and milk.  These turned out great!  Mike loved them, especially because I added more chocolate chips because he was complaining that there never is enough.

INGREDIENTS:

3 1/3 cups all-purpose flour 2 teaspoons baking soda 2 cups white sugar 1 teaspoon salt 1 teaspoon ground nutmeg 2 cups canned pumpkin puree 4 eggs, beaten 2/3 cup water 1/3 cup milk 1 teaspoon vanilla 1 1/2 cup semisweet chocolate chips  DIRECTIONS: Makes 24 muffins.  Preheat oven to 350 F.  Combine wet ingredient and then dry.  Then spoon into muffin tins 2/3 full.  Bake for 25-30 minutes.