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Monday, September 24

Pumpkin Everything

It was a little chilly this weekend, hooray! Maybe. Ask me again in three months if I'm enjoying the "chilly" weather. It had me craving Pumpkin Chocolate Chip muffins in the worst way. But I'm trying to keep from making them until October {same with my purchase of only one bag of candy corn, I'm a martyr I know}. Thought I'd share the love with my family recipe. We tend to make the mini versions because they're very hearty and rich muffins. If you can, don't eat them right away but store in a plastic zip-top bag or airtight container overnight. The flavors really stand out if your wait until they are at room temperature. 

Pumpkin Chocolate Chip Muffins
12 Large or 48 Mini Muffins

1 2/3 Cup Flour (your choice, I use either Spelt or All Purpose)
1 Cup Granulated Sugar
2 tsp Ground Cinnamon
1tsp Ground Nutmeg
1/4 tsp Allspice
1/4 tsp Cloves
1 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
2 Large Eggs
1 Cup Plain Pumpkin Puree
1/2 Cup (1stick) Butter, melted
1 Cup Chocolate Chips

Preheat oven to 350 degrees. By hand, in a large bowl, mix flour, sugar, spices, baking soda, baking powder and salt. In a medium bowl add eggs, pumpkin and butter and whisk until well blended. Stir in chocolate chips to wet mixture. Pour wet ingredients over dry and fold in with a spatula until combined. Scoop batter into greased or paper-lined muffin tins. Bake for 20-25 minutes or until puffed and springy to the touch.

**Remember that all ovens cook differently so you should always keep an eye out on your baked goods. For example, I cook these for 20 minutes at my home but when I make them at my parent's they only need 15 minutes**

{Image sadly not my own since I wont be making these for at least another week; via Pinterest}

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