Pumpkin Chocolate Chip Muffins

My kids asked for these yesterday, even though it's not autumn yet.  They really like them!

Pumpkin Chocolate Chip Muffins

Makes about 36 

• 2 cups brown sugar 
• 1 (15 ounce) can pure pumpkin puree (about 2 cups) 
• 1 cup coconut oil or butter, melted
• 2/3 cup water 
• 4 large eggs 
• 3 1/3 cups all-purpose flour 
• 1 tablespoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 1 teaspoon ginger 
• 1/4 teaspoon allspice 
• 1/8 teaspoon cloves 2 teaspoons baking soda 
• 1-1/2 teaspoons salt 
• 1-1/2 cups semisweet chocolate chips, miniature or regular

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with papers. 

In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part).

 Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing. 

Note:These are especially nice topped with cream cheese icing.