Pumpkin Chocolate Chip Muffins

After after nine years of marriage, our fifth move, and being unemployed at the moment; I am taking the time to try out some recipe’s that I have been tearing out of magazines. My ideal recipes have always included anything available in the freezer section, deli case, or a ready made box (i.e. pre-mixed). It was even better if it would go in the microwave. So here is my log of the recipe’s I try, how easy they are to fix, and what my husband or guests responses to them are.

First out of the gate is Pumpkin Chocolate Chip Muffins from the “Libby’s Pumpkin Sensibly Delicious Recipe Selections”.

Ingredients

1 ½ cups all-purpose flour
1 ½ cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon or pumpkin spice
½ teaspoon salt
4 large eggs, slightly beaten
2 cups granulated sugar
1 can (15 oz) Libby’s 100% Pure Pumpkin
1 cup vegetable oil
2 cups Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 350 F. Grease thirty-six 2 ½ inch muffin cups or line iwth paper bake cups.
COMBINE all-purpose flour, whole-wheat flour, baking soda, baking powder, cinnamon and alt in medium bowl. Combine eggs and sugar in large bowl. Add pumpkin and oil; mix well. Stir in flour mixture until moistened. Stir in morsels. Spoon batter into prepared muffin cups.
BAKE for 20 to 25 minutes or until tops springs back when lightly touched. Cool in pans on wire racks for 5 minutes; remove from pans

Nutrition Informatin per serving: 200 calories; 90 calories from fat; 10 g total fat; 2.5g saturated fat; 25 mg cholesteral; 140mg sodium; 26 g carbohydrate; 2 g fiber; 16 g sugars; 3 g protein, 30% Vitamin A

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