I'll eat health food tomorrow...

The cooler weather of September and October, coupled with the spoils of the local harvest, inspire a certain cuisine. This time of the year, you will regularly find soups and stews, baked butternut squash, and applesauce on the menu at Chez Nancy. One of our favorite fall recipes is Pumpkin Chip Muffins. (#1 Daughter is particularly partial to this treat and requests it year-round, but I like to keep things seasonal for variety's sake.) You might think that chocolate and pumpkin are a strange mix, but not so! Warning: this recipe does not fall under the category of "health food".

Pumpkin Chip Muffins
(serves 24)

4 eggs
2 cups sugar
1 1/2 cups oil
16 oz. can pumpkin
3 cups flour
2 cups chocolate chips
2 tsp baking soda
2 tsp baking powder
1 tsp salt

Combine all in a large mixing bowl. Pour into greased muffin tins (not paper muffin cups).
Bake for 16-20 minutes at 375 degrees.