Don't Be Spooked by Post-Fall Pumpkin: Pumpkin Choco Chip Muffins

Still in the mood for pumpkin food? Me too.

I totally identify as a pumpkin spice girl (sorry not sorry), but throughout October, I became so tired of seeing pumpkin spice granola, popcorn, trail mix, cereal, creamer, butter (probably will be a thing next year). I actually think pumpkin can spice up your life the most when you least expect it.

'Tis the season for pumpkin. (Peppermint who?)

What to Expect:

These pumpkin chocolate chip muffins are very moist, light and absolutely delicious. They are great for breakfast, dessert or a little pick-me-up snack.

If moist muffins aren't your thing, then I would recommend using a little less vegetable oil.

Would Recommend?

Yes!

I used the recipe from All Recipes and would absolutely use it 100 times over. All of the spices work really well together with the canned pumpkin so you really get that fall palette coming through--which tastes great in the winter months too! Also, the chocolate chips aren't too overpowering, and complement the pumpkin flavor well.

Original Recipe from All Recipes:

• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 eggs
• 3/4 cup canned pumpkin
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup semisweet chocolate chips

1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.

2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.

3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.