Pumpkin Chocolate Chip Muffins

Autumn! Sweaters, chilly air, colorful trees, falling leaves, and pumpkin deliciousness. Pumpkin bread, pumpkin pie, pumpkin pancakes...we love it all. Pumpkin muffins taste like autumn; add a little chocolate, and these go into the autumn heaven category. I can't resist! We have literally made them seven times in the past three weeks.  Delicious and healthy (four plus grams of fiber and five grams of protein per muffin), these will be sure to hit your fall cuisine top ten. You're welcome.

• 1 1/2 c pumpkin (half of a large can)
• 2 eggs
• 1/4 c milk
• 1/2 c sugar
• 3 T oil
• 1 1/3 c rolled oats
• 1 1/3 c whole wheat flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t allspice
• 1/4 t ginger
• dash cloves
• 1/2 c chocolate chips

Preheat oven to 375. Spray your muffin tin. Mix the pumpkin, eggs, milk, and oil, and then add the oats. In a separate bowl combine remaining ingredients. Add dry ingredients and chocolate chips to the wet mixture. Stir quickly by hand until everything is wet. Bake 15-18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Makes one dozen. And good luck keeping these around; they are dee-licious!