Pumpkin Chocolate Chip Muffins

Ingredients

1½ c. flour
1½ c. sugar
½ c. brown sugar, packed
½ c. canola oil
2 eggs
1 c. pumpkin puree
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. vanilla
1/4 c. mini semi-sweet chocolate chips
3/4 c. semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.

2. In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.

3. In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth. Remove bowl from stand and fold in the chocolate chips.

4. Scoop into liners filling each ¾ of the way full. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.