Recipe - Pumpkin Chocolate Chip Muffins

I was reading a blog requesting muffin recipes. So far I've only tried one, but we are LOVING IT! Here is my HIGH ALTITUDE Adaptation of Pumpkin Chocolate Chip Muffins.

Pumpkin Chocolate Chip Muffins with High Altitude Adjustments
Oct 2008

Regular Ingredients	High Altitude Adjustments
4 eggs	4 eggs
2 cups white sugar	2 cups LESS 2 T sugar
1 (15 ounce) can pumpkin	15 oz can pumpkin
	2 T water
1-½ cups vegetable oil	1-3/8 cup oil
3 cups all-purpose flour	3 cups PLUS 2 T flour
2 teaspoons baking soda	2 t baking soda
2 teaspoons baking powder	1-¾ t baking powder
1 teaspoon pumpkin pie spice*	1 t pumpkin pie spice*
1 teaspoon salt	1 t salt
2 cups semisweet chocolate chips	1-2 cups chocolate chips

1. Preheat oven to 400 degrees F (410 degrees F). Lightly grease two 12 cup muffin pans, or line with paper baking cups.

2. In a medium bowl, mix the flour, baking soda, baking powder, spices and salt.

3. In a large bowl, beat the eggs, and mix in the sugar, pumpkin and oil.

4. Blend flour mixture into the egg and pumpkin mixture.

5. Fold in the chocolate chips (I use about 1 to 1½ cups). Transfer to the muffin pans.

6. Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

* To make your own pumpkin pie spice equivalent to the 1 tsp the recipe asks for add: 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, and a pinch ground cloves.

If you try this, please let me know what you think.