Pumpkin Chocolate Chip Muffins Recipe by Marilyn

Every year I begin craving pumpkin and pumpkin-flavored things around September 1st. Since my birthday falls near the beginning of September, one of my wonderful aunts usually makes me a pumpkin pie for my birthday. I am not a huge fan of cake and wasn't of most pies either growing up, except for pumpkin pie. So this is always what I would want for my birthday. And my aunt has spoiled me enough into pretty much expecting one every year in September. Well folks, I have a confession to make. Since everyone else always ends up making a pumpkin pie for me or for the holiday festivities, I have yet to try my hand at making one. I plan to actually achieve this 'bucket list' goal in the next two months. You are welcomed to hold me accountable. 

Until I find the perfect recipe, I decided to try my hand at making these pumpkin chocolate chip muffins. These are delicious! And the best part is that I pretty much had all of the ingredients to make these in my kitchen except for the pumpkin. This recipe makes the perfect snack or breakfast and a great way to merge your taste buds into fall!

Ingredients:

1 cup unbleached white flour

2/3 cup whole wheat flour

1 can (15 ounce) pumpkin

2 cups chocolate chips

2 eggs

1/4 cup white sugar

1/4 cup brown sugar

1/2 stick butter

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 pinch of salt

First preheat the oven to 350 degrees. Then mix together in a large mixing bowl your eggs, sugar, and butter. Add in the pumpkin and once you have a good mixture, gradually add in the flour. Once everything is well mixed and while the mixer is still mixing, add in all other ingredients except for the chocolate chips. When everything is completely mixed, stir in the chocolate chips and throw into the oven for 23-28 minutes. As a garnish, I add butter and cinnamon as soon as I pull my muffins out of the oven. Add a few chocolate chips to the tops and you are ready to enjoy and share with your neighbors!

 

Photography by Kaleb Nimz