Pumpkin Chocolate Chip Cupcakes

These are pretty tasty little treats. How can you go wrong with pumpkin and chocolate? Throw in some butter and sugar and we are talking some good stuff. I did add about a 1/2 tsp vanilla too, because I thought it sounded like a good idea. We had these babies without any frosting (which were calorie packed enough, I'm sure) but they'd be extra delicious with a dollop of cream cheese frosting. Enough talking, down to business:

1 cup butter, softened
1 15 oz. can pumpkin
4 eggs
2 cups flour
1 cup sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cup chocolate chips (that's what the recipe says, but we all know an extra handful or two certainly doesn't hurt)

Preheat oven to 350 degrees. Line cupcake pans with 24 paper liners and set aside.

In a medium bowl, mix together butter, pumpkin, and eggs until well combined. Mix in flour and sugars. Add remaining ingredients and mix well. Divide batter evenly among cupcake liners (they will be almost full). Bake until tops spring back when touched and toothpick comes out clean, about 20 - 25 minutes. Let cool completely.

recipe from www.kukikookbook.blogspot.com