The best pumpkin muffins ever!

I wanted to bring a treat to Patty's to thank her for hosting me this weekend. Since it's practically September and the weather is turning fall-like here anyway (blech), I thought I'd make pumpkin muffins.

Besides being completely awesome, your house will smell heavenly when you bake these. Little kids love them and they also freeze really well.


4 1/2 cups sugar
1 large can of pumpkin puree (or 3 cups)
6 eggs
1 1/2 cups vegetable oil
1 cup water
5 1/4 cups flour
1 1/2 tab cinnamon
1 1/2 tsp nutmeg
2 1/2 tsp salt
3 tsp baking soda
2 + cups chocolate chips (as much or as little as you like)
1 cup chopped nuts (opt)

Whisk together flour, cinnamon, nutmeg, salt & baking soda, set aside. Mix sugar, pumpkin, eggs, oil and water. Add flour mixture. Stir in chips and nuts. Spoon into lined muffin trays. Bake 15-20 minutes in 350 degree oven or until a tester comes out clean.

Notes:

• This recipe makes a whole lot of muffins so I usually half it. I halved the recipe this time and it made two dozen regular sized muffins and four dozen mini muffins.
• You could also put some of the batter into a greased/floured loaf pan. If so, bake for about an hour or until the tester comes out clean.
• I used too many chocolate chips this time, which was one whole package of mini chocolate chips but they still totally rock.
• If you half the recipe, you just use a small can of pumpkin puree instead of the big one. I saved you from dirtying a measuring cup! You are SO welcome! :)