1 2/3 c. flour
3/4 c. sugar
1/2 c. miniature chocolate chips
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
2 lg. eggs
3/4 c. canned strained pumpkin
1/2 c. butter (melted)
1/4 c. milk
1/2 tsp. vanilla

Preheat oven to 350 degrees. Grease or line 24 miniature or 12 full size muffins tins. Combine dry ingredients (flour, sugar, chips, cinnamon, baking soda, salt, baking powder) in large bowl. Whisk the 2 eggs until well beaten; blend in the pumpkin, melted butter/oleo, milk and vanilla until smooth. Stir pumpkin mixture into dry ingredients until just blended. Spoon into prepared cups. Bake 15 minutes for miniature size or 25 to 30 minutes for regular size or until toothpick inserted in center comes out clean. Remove from pans and cool completely on wire rack.