To celebrate the first day of October (and boy did it feel like October today), I'm giving you a recipe... One that happens to be a favorite around here.
But first, can I mention that there is a shortage of pumpkin this fall? Did anyone else notice this? We bake with pumpkin year round, but haven't been able to do so for the past month because there was no pumpkin... anywhere! Mom emailed our grocery store's corporate office and they emailed back saying there was a shortage and they are still waiting for their shipment. Last weekend, we finally found some at the Super Wal*Mart. We bought, just wait for it, TWENTY cans of pumpkin.
But anyway... on to the recipe. Mom found this on a blog a few years ago and it. Is. Amazing.
So here you go. Pumpkin Chocolate Chip Muffins.
2 cups white sugar
1 (15 oz) can of pumpkin
1 1/2 cups canola oil
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips
1. Preheat the over to 400 degrees. Grease muffin tins or use paper liners
2. Beat the eggs in a large bowl, and mix in sugar, pumpkin, and oil.
3. In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. Blend in the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
4. Bake in preheated oven for 15 minutes