Pumpkin Chocolate Chip Muffins

Here's the recipe for these muffins (or bread). I wish I could hand-deliver them to y'all but this will have to do. I think it's highly unlikely that my neighbor reads my blog, but if so, I'm sorry! I really will make it up to you!

Note: this recipe makes a LOT of muffins. I halved it because I only had a regular-sized can of pumpkin, and it STILL made 16 muffins and 1 medium-sized loaf. I posted the original recipe instead of my halved version, though, because halving it involves some weird fractions. If you do half it, though, you should be fine.

3 cups canned pumpkin
1 1/2 c. vegetable oil
4 c. white sugar
6 eggs
4 3/4 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. cloves (apparently optional--I didn't have any and it turned out fine without)
1 bag chocolate chips

Preheat oven to 350 degrees F. In a large bowl, combine the pumpkin, oil, sugar, and eggs. Mix well by hand or with an electric mixer. Blend in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves and mix to combine. For mini muffins, bake 15-18 minutes. For regular muffins and small loaves, bake for 30-35 minutes. For medium and large loaves, bake for 45 minutes to 1 hour.

According to the recipe, you can add raisins or nuts, and/or drizzle a powdered sugar glaze on top.