Pumpkin or Sweet Potato Chocolate Chip Muffins

Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you thefrugalgirl.com for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.

• Ready In: 40 mins
• Serves: 36
• Yields: 36 muffins

Ingredients

• 4  eggs
• 2  cups sugar
• 16  ounces pumpkin puree (mashed, without butter, salt, or milk) or 16  ounces sweet potatoes (mashed, without butter, salt, or milk)
• 3⁄4 cup milk
• 3⁄4 cup  oil
• 2  cups all-purpose flour
• 1  cup whole wheat flour
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1  teaspoon ground cinnamon
• 1  teaspoon salt
• 12  ounces chocolate chips (use less if you only have a partial bag)

Directions

1. In a large mixing bowl, beat eggs, sugar, pumpkin, oil, and milk until smooth.
2. In a separate bowl, whisk dry ingredients together.
3. Add dry ingredients to liquid ingredients and stir just until combined.
4. Fold in chocolate chips.
5. Fill greased or paper-lined muffin cups 3/4 of the way full.
6. Bake 16 to 20 minutes at 350 degrees.