I found this recipe in a bed & breakfast cookbook that we stayed at in Duluth. I had the best time just sitting in that lovely room copying down recipes while my husband read Butchering Deer on the bed. It was such a Mars/Venus moment.
This recipe makes two dozen.
3 C. flour
2 C. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
4 eggs
1 can pumpkin puree
6 T. butter, melted
1/2 C. semi-sweet chocolate chips
1/2 C. white chocolate chips
Directions
1. Preheat oven to 350 degrees. Spray muffin tins.
2. Combine dry ingredients. Set aside.
3. Beat eggs slightly. Stir in pumpkin puree, butter & chips. Blend well.
4. Stir in dry ingredients just until moistened.
5. Bake 20-25 minutes.
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