Recipe challenge, week thirty-eight.
This is nothing new because I feel like I talk about these muffins every fall.
Do you, like me, fear running out of pumpkin? Our first year in Alaska, there was a pumpkin shortage and that was slightly terrifying. I don't remember it affecting me directly but I remember people talking about it. To this day, I keep several cans in the pantry during the fall months. Just in case.
Our first year in Alaska was also the year I started making these muffins at least twice a fall season. It's Scott's mom's recipe and I don't actually know where she got it, but we love these muffins. I've done them as mini-muffins too.
I'm cheating (again) this week and sharing a tried-and-true recipe simply because I made them for a cake walk at the school carnival this past week and I'm making them again, as I type, because I just seriously love them. I would update with a picture but they're not done yet so maybe later.
Other things I could've put on Instagram this weekend but didn't: ice cream twice in one day, a hike up the Manitou Incline, and Jett goes to obedience school. All will be discussed on the blog this week. Eh, maybe not the ice cream thing. That's self-explanatory.
Cheers to Sunday night. Kind of. Go make these muffins. I like to eat them for breakfast with peanut butter.
Pumpkin Chocolate Chip Muffins
3 1/3 c. flour
2 T. pumpkin pie spice
2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix together and set aside
1 can pumpkin (15 oz)
1/2 c. oil
1 1/2 c. sugar
Blend the wet ingredients with a mixer and add the dry ingredients in 3 batches. You can use up to 1/2 c. of milk to thin the batter if necessary. It should be thick when it's all mixed together.
Add 1 c. of mini chocolate chips. Stir and spoon into a muffin pan. Bake at 350 for 20 minutes.