Pumpkin Muffins

I just found this recipe a few days ago in a local magazine and had to try it. It has dried cranberries (Crasins) as well. I think it would also be great with chocolate chips, but what is not better with chocolate chips? The Crasins are in there, but kind of hide in the pumpkin.
Ingredients:
2 Eggs
2 cups Sugar
1 cup Canned Pumpkin
1/2 cup Vegetable Oil
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Pumpkin Spice (I used 1/2 teaspoon Nutmeg and 1/2 teaspoon Cinnamon)
2 1/4 cup Flour
1 cup Dried Cranberries (I think more of these would have been better.

Instructions:
This recipe made 24 full muffins.
In a mixing bowl, beat the eggs and sugar together. Add the pumpkin and oil and mix well. Stir baking soda, salt, spices, and flour in. Fold in cranberries. Fill greased muffin tins 3/4 full and bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for five minutes before removing to wire rack.
My muffin liners were in the dollar section of Target last year. They are silicone and reusable and don't even need to be sprayed (but I still do a little.)

Chocolate Pumpkin Muffins

This recipe came from the blog Bake at 350 and sounds SO good.
It uses a box of chocolate cake mix, so this is perfect for a fast, easy, and somewhat healthy treat (it does have pumpkin in it after all).

Ingredients:
1 box Chocolate Cake Mix
1 can (15 oz) Pumpkin
1/2 cup Mini Chocolate Chips
2 Egg Whites
2 Tablespoons Water

Instructions:
Preheat the oven to 375 degrees. Grease the insides of your muffin pan (or liners, otherwise the muffins will stick to the paper.)
In a large bowl, whisk the egg whites until a little foamy. Add in the remaining ingredients and stir until well blended. Use a 1/4 cup to fill prepared baking cups (you could also use a mini muffin tin.) Bake for 15-20 minutes or until toothpick comes out clean.
Remove from pans and let cool on rack.
She added chocolate chips on top of each muffin while they were still warm so they looked nicer.

Pumpkin Chocolate Chip Cookies

I know, it's not really time for pumpkin time, but these are good anytime of the year. They don't have eggs, and they use 1 can of pumpkin, which is good for you. I also added in 1/2 cup of whole wheat flour this time in place of 1/2 cup of regular flour. They were still SO good.

Pumpkin Chocolate Chip Cookies (Ellen Bailey-one of my mom's long-time friends.)

Ingredients:
2 cups Sugar
1 cup Shortening
2 cups Pumpkin (a 15 oz can is fine)
4 cups Flour
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoon Salt
1 package Chocolate Chips

Instructions:
Cream sugar and shortening together. Mix in pumpkin. Add flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well. Add chocolate chips. Drop by spoonfuls onto ungreased baking sheet. Bake at 375° for 11 minutes. Let cool on cookie sheet for 1-2 minutes before
removing to cooling racks. Makes about 5 dozen.