But, it is one of those mornings that begins a great day. (Well, if the day turns our crummy, at least the morning will have been fantastic.)
Woke up early, set the coffee pot, spent some quiet time in a St. Gerard novena, and then decided it's a muffin kind of day. Nothing spells Fall like baking pumpkin goodies (well, there are those wonderful temperatures), and I decided today that on this random Wednesday, there would be muffins!
And yes, I wish I could tell you that I subbed the eggs/oil and used applesauce and made other wonderfully healthy changes and they tasted amazing, but I can tell you that I made them as directed and they tasted amazing! My body needs the extra calories to prepare for the upcoming "winter" right? ;)
Why hello Pumpkin Chocolate Chip (and sometimes Toffee) Muffins! You can find the original recipe here, and I didn't change much. I simply left out the cloves which is currently not in my spice rack.
Pumpkin Chocolate Chip (and sometimes Toffee) Muffins
3 c pumpkin
1 1/2 c vegetable oil
4 c sugar
4 3/4 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
(and for next time... 1 1/2 tsp cloves)
* 1/2 package chocolate chips
* 1/2 package toffee chips
*I took the suggestion to separate the batter and add toffee to some and chocolate chips to some. The toffee muffins are my favorite as the chocolate was a bit overwhelming. I actually made some plain for W and enjoyed those the best.
Preheat oven to 350 degrees and line baking
Mix pumpkin, oil, sugar, and eggs.
Combine dry ingredients in a separate bowl.
Mix in with pumpkin mixture.
Stir in chips.
Bake at 350 for 18-23 minutes (depending on how much batter you put in muffins)
Now if I only had some festive Fall baking liners! This recipe makes plenty to share and freeze so get ready for it!
And an added bonus--The Sheriff approved! He didn't crush it and down an entire muffin, but getting this kid to eat "sweets" and bread-y textures is huge!