PUMPKIN PEANUT BUTTER & CHOCO CHIP MUFFINS

I am at home today because I have Friday's off (I work 4 - 10 hour days Mon-Thursday. Today we are getting new carpet in our living area, so I am confined to the computer room! I got to sneak in a batch of these muffins before our carpet guy arrived this morning, so I finally got to take a picture of my food with natural light! Woo hoo! I might even let Jody the carpet man eat one after he his finished...lol!

OMG These muffins were AMAZING!!! I usually make them without the choco chips...but I decided to add the peanut butter & chocolate swirl chips at the last minute since I had some leftover from the blondies ;)

Ingredients:
~1 1/2 cups of all-purpose flour
~1 1/2 cups of whole wheat flour
~2 tsp. baking soda
~2 tsp. baking powder
~2 tsp. ground cinnamon or pumkin pie spice (I use 1 tsp. of each!)
~1/2 tsp. salt
~4 large eggs (I use Eggland's Best)
~2 cups granulated sugar (I have used Splenda)
~1 can (15 oz.) of Libby's 100% Pure Pumpkin
~1 cup Vegetable oil
~2 cups (12 oz. pkg.) of Nestle Toll House Chocolate Chips (I used 1 cup of the Toll House Peanut butter & Choco chip swirls)

Preheat oven to 350 degrees. Grease 24 muffins cups or use paper baking cups.

Combine all the flour, baking soda, baking powder, salt, cinnamon & pumkin spice in medium bowl. Combine the eggs and sugar in large bowl first, then add the pumpkin & oil; mix well. Stir in the flour mixture slowly until moistened. Stir in morsels if you are using them. Spoon batter with laddle & fill muffin cups 3/4 full with batter.

Bake 20 minutes or until toothpick comes out clean. Cool in pans on wire rack for 5 minutes; remove from pans

Makes approx 24 muffins ;)