Pumpkin Chocolate Chip Muffins

This recipe is from The Essential Mormon Cookbook. I haven't changed it a bit. In my opinion it has the best mix of pumpkin bread spices I have ever had. I like a lot of chocolate chips, so I never measure those. I just poor them in until it looks like "enough" so I may use more than the 3/4 cup it calls for. The recipe is written for pumpkin bread, but it also works well for muffins. I like using it for muffins because you don't have to cook muffins as long as you have to cook bread.

Ingredients:
1/2 cups butter
1 cups sugar
2 eggs
3/4 can pumpkin (Now that I'm typing this up I realize that I lied. I do change the recipe. I feel guilty throwing out 1/4 can of pumpkin, and I have no other uses for pumpkin. I usually just use the whole amount and it works just fine, plus more pumpkin equals healthier, right. :))
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
3/4 cup chocolate chips

Procedure:
Cream butter, sugar, and eggs. Add pumpkin and mix; set aside. In another bowl sift dry ingredients. Gradually add dry ingredients to creamy mixture. Beat until blended. Add chocolate chips. Grease one loaf pan or four mini loaves. Pour batter into pans. For one loaf, bake at 350 degrees for about an hour or until inserted toothpick comes out clean. For mini loaves, bake at 35o degrees for about 35-40 minutes. Makes one loaf or four mini loaves, or 12 regular muffins or 6 big muffins.