Pumpkin Chocolate Muffins

This recipe is from the Penzy's spice catalog.

3 cups sugar
1 cup oil (half oil and half applesauce works as well)
4 eggs
2 tsp. pure vanilla extract
3 1/2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
2/3 cup milk (soy milk works great)
1 3/4 cups pumpkin, NOT pie filling (1 15oz can)
1 cup chocolate chips

Preheat oven to 350. Spray muffin tins with a good coating of non-stick cooking spray and set aside. In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended. IN a separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Gradually add the egg mixture to the flour mixture and blend thoroughly. Add half the milk and half the pumpkin and mix, repeat. Fold in the chocolate chips. spoon the batter into the muffin tins, about 2/3 full. Bake at 350 for 20 minutes until springy and brown or until a cake tester comes out clean.

Yields about 24.