Pumpkin Chocolate Chip Muffins

Thank you to The Idea Room for this fabulous recipe!

Peter promptly took three and then asked if he could take one to Ezra. Hah! He's on muffin restriction for the rest of the day.

1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened (smart balance works great)
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (I used allspice)
2 cups chopped walnuts or chocolate chips (one cup of each in these babies)

Preheat the oven to 350. Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.

Pour or spoon the batter into greased muffin tins {I forgot to grease}. Bake on the center rack until a toothpick poked into the center comes out dry. Muffins should take between 20 and 25 minutes to bake.