Pumpkin chocolate chip muffins

INGREDIENTS 

 4 eggs 

 2 cups sugar

 1 can (15 ounces solid-pack pumpkin puree)

 1-1/2 cups canola oil 

 3 cups all-purpose flour 

2 teaspoons baking soda

 1 teaspoon baking powder 

1 tablespoon pumpkin pie spice (see Note for substitution) 

1 teaspoon salt 

2 cups semisweet chocolate chips 12 ounces

 Preheat oven to 400°.

 Place paper liners in a regular sized muffin pan. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. 

Fold in chocolate chips. 

Fill greased or paper-lined muffin cups three-fourths to almost all the way full. 

Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. 

Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins. 

RECIPE NOTES *You can substitute applesauce for some of the oil. *If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice. *To make the muffins have that bakery look, hand place some chocolate chips on top after filling the paper liners.

Rolls

1 T Yeast/ 1/2 cup Warm water

3 T Sugar

1 cup milk, scalded

1/4 cup butter, melted

1 t. salt

2 eggs - lightly beaten 

3 1/2 to 4 cups flour

Combine Yeast, sugar, and water, let rise 5 minutes

Scald milk (1-2 minutes in microwave) mix in salt and butter. Cool to lukewarm.

Beat 2 eggs in mixer and add milk mixture and yeast

Add flour until dough pulls away from sides. Knead for 3 minutes

Cover and let rise until double in size

Cut out rolls and let them double in size, about 30 minutes. 

Bake at 375 for 15 minutes.