Pumpkin chocolate chip muffins

It's shocking to me that I've never posted this recipe, but I've searched high and low and it's nowhere to be found on my blog! Until now . . .

My mom made this pumpkin chocolate chip bread and I don't know where she got the recipe from. I'm sure it's elsewhere online, but this was the recipe I got from her. She made it as a loaf (therefore, this recipe is for the loaf version), but when I was in college and wanted to make this, I think I only had muffin pans, which is why I started making them that way. Also, they take a little less time to make. I really do prefer it in loaf form, so you can slice it, heat it and spread a little butter on it. Which I guess you can do with the muffins, but it's just not the same.

I also always double the recipe below and make two loaves or two pans of muffins. Trust me on this one . . . you'll thank me later.

Mix these ingredients well:
3/4 cup pumpkin (NOT pumpkin pie filling . . . regular pureed pumpkin)
2 eggs
1 cup sugar
1/2 cup butter
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp cinnamon

Mix these ingredients in a separate bowl and then add gradually to the wet mixture until everything is combined:
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt

Once everything is combined well to form a batter, add the chocolate chips. The recipe calls for 3/4 cup - which would be 1 1/2 cups if your doubling the recipe - but when I double the recipe, I add at least 2 cups. Probably a little bit more. The moral of the story: Add chocolate chips until you have your desired amount.

Pour into a 9 x 5 loaf pan (or 2 - 9 x 5 loaf pans) and bake at 350. I think for around 50 minutes to an hour for loaves. More like 25 - 30 minutes for muffins. You know . . . until a knife comes out clean.

Here's a picture from a few years ago. Enjoy!