Milk chocolate chip pumpkin cake

* 3 c. all purpose flour * 2 1/4 c. granulated sugar * 3/4 c. brown sugar * 1 Tbsp. pumpkin pie spice or apple pie spice * 1 1/2 tsp. baking powder * 1 1/2 tsp. baking soda * 1/2 tsp. salt * 6 oz. milk chocolate chips ( semi-sweet is ok, too) * 1 15 oz. can pumpkin * 3/4 c. melted butter or margarine * 6 eggs slightly beaten or equivalent egg substitute * Oven 350F * Tube pan or fluted tube pan ( Bundt pan ) Instructions: * Preheat oven to 350F * Generously spray the tube pan with nonstick spray. * Set aside 1/2 c. flour in a small bowl * In a large bowl, combine the remaining flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt. * Place the chocolate chips in the reserved flour and toss to coat. Set aside. * In another bowl combine the pumpkin, melted butter, and eggs. * Add the pumpkin mixture to flour mixture and stir until combined. Add the chocolate chip mixture. Stir until combined, then pour the batter into the tube pan. * Bake for 60 minutes or until a wooden toothpick comes out clean, when tested near the center of the cake. * Cool pan on a wire rack for 15 minutes. Gently remove the cake from the pan and cool for 30 minutes. Garnish with powdered sugar or drizzle with icing. * 12 to 16 servings.