Pumpkin Mini Muffins

Oy vay, I owe you all a lot of posts.  Things have been so crazy around here with Holly's class starting this week, the kids being in school, county fairs, a new car, and a couple of quick out-of-town jaunts this weekend.

But for now I'll post this recipe since so many of you have requested it.  I'll give you fair warning that baking these will make your whole house smell like fall.  Also, just like Lay's Potato Chips, you can not eat just one.  Well, there you have it.  Don't say I never told you!

Pumpkin Chocolate Chip Mini Muffins

*You will need a mini muffin tin and I strongly suggest getting baking cups (or papers or liners or whatever you happen to call them!).  These can be found at WalMart (sometimes in the baking section, sometimes in the craft section where they have cake decorating stuff), some grocery stores, or Michael's craft store.*

Preheat oven to 350

Yield: Approx. 6 dozen

Ingredients:

3 C all-purpose flour

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

4 eggs

2 C sugar

2 C canned or cooked pumpkin (one large can is more than enough)

1 1/4 C vegetable oil

1 1/2 C mini chocolate chips

1. Combine flour, cinnamon, salt and baking soda in large bowl.
2. Beat eggs, sugar, pumpkin and oil in a separate bowl.
3. Stir into dry ingredients until just moist.
4. Add chocolate chips.
5. Pour into greased tins or baking cups (seriously, baking cups!).
6. Bake at 350 for 12-14 minutes.