Pumpkin Muffins- with chocolate chips of course!

Yes. Yes I am. I am posting a pumpkin recipe during the time of year that you may be saying “Enough already with the pumpkin!” I don’t know about you, but my pinterest feed is FILLED with pumpkin recipes. Pumpkin bread, pumpkin muffins, pancakes, waffles, chili, pie, and the list goes on. OR maybe you’re in love with pumpkin, like me, and you’re saying, “Bring it on. Bring. on. the. pumpkin.” I like it best in breads and muffins, but I will often add some to my morning oatmeal to shake things up. Not only is it delicious, but it’s healthy! Pumpkin is full of vitamins and fiber and good for you goodness!! What’s not to love?!?

The first time I made pumpkin muffins, Joe and I were living it Utah. I came across a recipe in this adorable little cookbook I have that one of my college roomates put together. It’s filled with recipes that we made together as an apartment. I loved those days. Living with 3 of my best friends, cooking, studying, learning, laughing, sharing life together. The highlight of the week was apartment dinner, when we would invite some more friends over and cook a big meal together. You often hear that it’s important to cook and eat with other people. I think it’s true. Anyways, this recipe is adapted from the one that is in that cookbook. I added some more spices, because let’s face it, spicing things up is usually a good idea :)

I knew immediately that this recipe was a keeper. Joe came home from work and ate one. And then another..and another… and I lost count how many he ate that day. Joe doesn’t give me a lot of feedback on my baking or cooking, so the sure fire way to know how much he likes something is based on how much of it he eats. When the first batch was gone in two days, I knew I struck gold. We found that they taste even better cold. Cold? I know.. sounds strange, but they really do taste a little better cold. Of course they taste delicious still warm from the oven, but try keeping them in the fridge after you eat one or two straight from the pan.

So fall has come around again and Joe requested pumpkin muffins. I had made them twice already when I read this article from Time, saying that there was a shortage of canned pumpkin this year due to lack of rain or something. My anxiety levels started to rise. I’m going to the grocery store and stocking up right now, I told myself. I thought about sharing the article on facebook for the benefit of all my friends. Then I thought, that’s a bad idea because then there will be less pumpkin for me. Then I thought, you are being ridiculous Heidi. Ri dic U lous. But just to be safe, I added pumpkin to the grocery list and plan to get at least 3 cans.

So here’s to pumpkin and all things fall. Apple cider and donuts. Leaves that change colors and cool crisp air. Pumpkin spice latte and corn mazes. Football and halloween candy. What a great season.

Chocolate Chip Pumpkin Muffins

The Goodies:

3 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

1 ½ teaspoons cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

¼ teaspoon allspice

(OR if you have pumpkin pie spice, just use one tablespoon of that instead of the 4 separate spices)

1 teaspoon salt

4 eggs

2 cups sugar

1 can (or 15 oz) canned pumpkin puree

1 ½ cups canola oil

2 cups chocolate chips (a must!)

Directions:

Preheat oven to 400 and place liners in muffin pan. This recipe makes about 24 muffins.

Combine the first 8 ingredients (through the salt) in a large bowl and set aside. In another large bowl, beat the eggs, sugar, pumpkin, and oil until smooth and creamy. Add the flour mixture and mix until smooth. Fold in the chocolate chips. Fill muffin tins ¾ full and pop in the preheated oven for about 15 min, or until a toothpick inserted in the middle comes out clean.