Pumpkin Muffins

This pumpkin muffin recipe is, by far, my favorite fall recipe. I’ve made it 3 times so far this year. In fact, I just made a batch this morning. (I wish you could smell the delicious aroma in my kitchen!)

I’ve made this for a lot of people, and they’ve all raved about it. It’s perfect as a sweet breakfast muffin or as a dessert with ice cream and/or whip cream. 

I wish I could remember where I got the recipe. It’s in my scribbled handwriting on a piece of scratch paper. I’m guessing I found it somewhere on the internet. (If the recipe is yours, please let me know so I can give proper credit!)

Anyway, here’s the recipe:

Pumpkin Muffins

1 cup flour

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

pinch of nutmeg

pinch of cloves (I’ve omitted this because I keep forgetting to buy cloves)

1 cup sugar

2 eggs

 ½ cup oil

1 cup pumpkin (the pumpkin puree in a can)

*chopped walnuts

*semi-sweet chocolate chips

 
Directions:

Mix flour, baking soda, cinnamon, salt, nutmeg and cloves. In a separate bowl, mix sugar and eggs. Add oil and mix at medium speed for 3 minutes. Add flour mixture, and then add pumpkin. Mix at medium speed until well blended. *Add in chopped walnuts and semi-sweet chocolate chips to your liking. (I added a small amount of chopped walnuts and a very generous portion of chocolate chips.) Bake at 350 for 30 minutes, or until toothpick comes out clean. Makes 18 muffins.

*Note: the original recipe did not call for chopped walnuts or semi-sweet chocolate chips, but I think this is the key to the muffin!

Enjoy!

What’s your favorite fall recipe?