pumpkin muffin recipe

I found a recipe on the web and modified it to look like as follows, more or less.  Cook time was a bit longer at 325, and I didn't have a muffin tin persay, so I used a baking sheet.  They turned out well.

1 1/2 cups <strike>King Arthur White Whole Wheat</strike> Flour
1 tsp baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

<strike>1/4 teaspoon ground allspice</strike>
2 large eggs
3/4 cup <strike>Splenda</strike> Sugar

1 can pumpkin (15 oz)
1/4 cup orange juice
5 tablespoons <strike>I Can't Believe It's Not</strike> Butter (stick)

1 cup semi sweet chocolate chips

Directions

In a large bowl,, melt <strike>I Can't Believe It's Not</strike> Butter in the microwave. Remove from microwave and add orange juice, eggs, and <strike>spenda</strike> sugar. Beat well by hand. Add canned pumpkin and mix well. Add all other dry ingredients except chocolate chips and mix by hand. Fold in chocolate chips. Spray a muffin tin with vegetable cooking spray; spoon mixture into cups. Makes 12 muffins. Bake at 350 degrees for 15 - 18 minutes. You will need to use a toothpick to check for doneness as they don't really brown if you use Spenda. Let cool in tin for 5-7 minutes after baking, then remove and place on rack. If you wanted to cut down on the sugars in this recipe, you might want to substitute 1/2 cup of raisins plus 1/2 cup of chopped pecans for the chocolate chips.

Number of Servings: 12