November 3, 2013

Whenever I make these, I'm instantly transported to my mom's house in Washington, nice and chilly, with a fire going and surrounded by evergreen trees. On a good day I have this as a naughty / not nutritious breakfast with coffee, or with some almond milk for dessert. on bad days I'm averaging like 7.

+ 1 2/3 cups all-purpose flour
+ 1 cup granulated sugar
+ 1 tablespoon pumpkin pie spice (I usually 1 1/2)
+ 1 teaspoon baking soda
+ 1/4 teaspoon baking powder
+ 1/4 teaspoon kosher salt
+ 2 large eggs
+ 1 teaspoon vanilla
+ 1 cup plain pumpkin (half of a 1 pound can, although I like mine extra pumpkin-y so I use 2/3 of the    can)
+ 1/2 cup (1 stick) butter, melted
+ 1 cup chocolate chips (feel free to go rogue here and add as many as you want)

1 preheat oven to 350°.
2 grease muffin cups or use paper baking cups. (I think paper baking cups are way easier)
3 thoroughly mix flour, sugar, pie spice, baking soda, baking powder, salt, chocolate chips
4 in a separate bowl, mix eggs, pumpkin, melted butter, vanilla. whisk until blended.
5 pour over dry ingredients and fold in using a spatula until combined.
6 scoop batter evenly into muffin cups.
7 bake 20-25 minutes, or until puffed and springy to the touch in the center.
8 turn out onto a rack to cool. 

A few notes: to make mine extra fall-ish, I add a sprinkle of nutmeg, allspice, cloves and cinnamon. The recipe doesn't call for it but I DO WHAT I WANT. Also, these taste way better if you make them a day in advance. I rarely have the self restraint to wait for these to cool, much less 24 hours, but it's worth it. (they're delicious no matter what, I'm just trying to give you the prime muffin experience)

Makes 12 regular or 48 miniature muffins, I usually double the recipe.

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