This past week has been the indian summer of my Michigan dreams. Days were spent with long walks and playing catch in the sun. t-shirts, frozen drinks and big smiles were a constant all week.We really didn’t have any great adventures but it was the perfect week to give us a last taste of summer before winter sets in.
When we were inside, one thing I did plenty of was baking.
To remind myself that it was still fall, not summer part two, I whipped up a batch of the most perfect fall treats imaginable – pumpkin chocolate chip muffins.
I found a recipe for pumpkin chocolate chip bread on Sally’s Baking Addiction (honestly, I can’t imagine life without Pinterest) and switched it up in the spirit of portion control. Plus, you can then say you have a piece of fall in the palm of your hand. Or is that weird? I’m saying it anyway.
You will need:
- Baking soda
- Ground Nutmeg
- Ground Cloves
- Granulated sugar
- Light brown sugar
- Pumpkin Puree
- Vegetable Oil
- Orange Juice
- Semi-sweet Chocolate Chips
- Set oven to 350F
- Whisk together 1 3/4 cup flour, 1 tsp baking soda, 2 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 3/4 tsp salt
- In a separate bowl, whisk together 2 eggs, 3/4 cup granulated sugar and 1/2 cup light brown sugar
- Add 1 can of pumpkin puree, 1/2 cup vegetable oil and 1/4 cup orange juice
- Pour the wet ingredients into the dry ingredients – mix together (there should be a few lumps)
- Mix in chocolate chips
- Line a muffin tin and pour the batter in
- Cook for 20 minutes
Now, I cook and bake pretty frequently but I have to say this is one of my favorite recipes I’ve tried. The chocolate and pumpkin are the perfect combination and the muffins are perfectly moist (yeah, I just shuddered reading that word too).