3 1/3 cups of flour
2 cups sugar
2 tablespoons pumpkin pie spice*
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 cups pumpkin or pumpkin pie mix (I used pumpkin pie mix)
½ cup butter
½ cup canola oil
2 cups chocolate chips
Preheat oven to 350 degrees Fahrenheit. Grease muffin pans or use paper cups.
Mix dry ingredients.
Melt butter in a large bowl then add pumpkin until well blended. Whisk in eggs.
Add dry ingredients by folding in with a spatula until dry ingredients are moistened. DO NOT over-mix! Stir in chocolate chips.
Scoop evenly into muffin tins and bake 20-25 minutes or until puffy and springy to the touch.
Turn onto wrack to cool.
Seal in airtight container (keep for 1-2 days) or freeze.
Makes ~24 muffins.