Recipe Redux: Pumpkin Chocolate Chip Muffins

September is funny to me. When September hits, the world gets split into two sides - the people who LOVE the fall and winter months and the people who HATE them. The fall people are pumped that it's finally time for cider, changing colors, costumes, and pumpkin treats. The not-so-fall people are clinging to summer, basking in the warm sun as long as they can and dreading the cooler temperatures.

Well, sorry summer people. I LOVE the fall. I love the winter. I love any month that ends in "ber." So I am in my happy place now - making pumpkin everything, counting down the days until I can decorate for Halloween, starting to brainstorm and even shop for Christmas presents, and getting ready to break out the ankle booties and blankets on the couch.

COME AT ME, FALL! I AM WAITING WITH OPEN ARMS!

One of my favorite things about fall are my Pumpkin Chocolate Chip Muffins. I have made these for years for coworkers and they vanish before I even get a chance to have one for breakfast. They're just so simple and delicious. I featured these puppies on the blog before - last year when I first started this little venture - but wanted to bring them back this year. WHY THE HECK NOT?

Once August started to come to an end and Labor Day plans started to surface, my pumpkin bug hit HARD. I was just itching to make something pumpkin. Once I saw Price Chopper put out their pumpkin donuts, I caved and bought my first cans of pureed pumpkin.

It was muffin time.

While most of my friends and colleagues are giving me the evil eye when I mention anything fall related, they all seemed to perk right up when I mentioned making my muffins. Looks like they don't hate EVERYTHING about fall after all!

Pumpkin Chocolate Chip Muffins

Recipe adapted from Money Saving Mom

Ingredients

• 4 eggs
• 2 cups sugar
• 1 16oz can pureed pumpkin
• 1 1/2 cups vegetable oil
• 3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice*
• 1 teaspoon salt
• 1 package chocolate chips

1. Preheat oven to 400 degrees.
2. In a large bowl, beat eggs, sugar, pumpkin, and oil until smooth.
3. In a separate bowl, combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
4. Slowly add your dry ingredients to wet ingredient and mix well.
5. Fill lined or greased muffin trays 3/4 of the way.
6. Bake 16-18 minutes until toothpick comes out clean when testing.

*If you don't have pumpkin pie spice, use 1 full teaspoon of cinnamon