When my kids were smaller my friend Angela started blogging, and this is one of the recipes (of many really good ones) that she posted. Unfortunately, I think she took down the site a while ago, but I still have my favorites scratched out on recipe cards. I make them with my kids every year around this time. I have long been a fan of the pumpkin-chocolate combination. Someday when I have the time and I plan on cooking through a huge collection of pumpkin-chocolate recipes I've torn out of magazines over the years. Someday.
It is best done with an enormous bowl, because it makes about 3 dozen muffins.
5 cups flour (white, all-purpose)
2-1/4 cups sugar
1 T. baking soda
1/2 T. baking powder
1/2 T. salt
1-1/2 T. cinnamon
1/2 T. nutmeg
1/2 T. cloves
3 cups canned pumpkin
1-1/2 cups butter, melted
2 cups chocolate chips
In one bowl, stir the dry ingredients together (flour through cloves). In another, mix the wet ingredients together (eggs through butter). Mix the dry ingredients into the wet ingredients and add the chocolate chips, stirring to distribute them evenly.
Preheat your oven to 350 degrees. Line a muffin pan (this makes 36, so you will probably have to do this in batches), and fill each liner about 2/3 up with batter. Bake the muffins for 20-25 minutes.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!