It finally feels like fall in Austin!!! It probably won't last long, but I decided to celebrate it anyways. Plus rainy days are always great days for baking.
PUMPKIN CHOCOLATE CHIP MUFFINS
Prep time: 20 minutes (I'm a slooooow baker)
Bake time: 25 minutes
1 cup sugar
1 stick unsalted butter
1 cup all purpose flour (don't try to be healthy w/ whole wheat flour (you're welcome))
1 teaspoon baking soda
1 teaspoon baking powder
1 heaping teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3/4 cup canned pumpkin
1/2 cup chocolate chips
1. Preheat oven to 350°F. Mix sugar, butter, and eggs in a stand mixer on medium speed until creamed. Combine the dry ingredients in a medium bowl and stir lightly. Sift half of the dry mix into the creamed mixture and add in the pumpkin puree. Mix well then sift in the remaining dry mix and mix well again. Add the chocolate chips in last.
2. Bake on 350°F in greased muffin pan for 25 minutes.
3. Give your pups the leftover pumpkin puree. They'll love you even more.