Pumpkins for my Pumpkins

If you blink during fall in Wisconsin you might miss it, so this weekend we celebrated it! We walked in our high school’s homecoming parade, visited pumpkin farms and apple orchards, and sampled delectable autumn goodies like apple cider and caramel apples. And yes, we also mourned the Packers loss. Fall is my favorite time to bake chocolate chip pumpkin muffins, even though they’re so darn delicious my kiddos (eldest, especially!) beg for them all year long. This recipe came from a former student’s mom while we lived in Oregon, and it’s been my fall go-to baking recipe ever since. It reminds me of two of my  absolute most favorite things–living in Oregon and autumn.

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This recipe is almost too delicious to share. You’re lucky I’m nice!

Tina’s Pumpkin Muffins

 (You might as well just go ahead and double or even triple it from the get go, believe me!)

1 1/2 C flour

1/2 tsp salt

1 C sugar

1 tsp baking soda

1 C canned pumpkin

1/2 C vegetable oil

2 eggs, beaten

1/4 C water

1/4 tsp nutmeg

1 tsp cinnamon

1/4 tsp allspice

1/4 tsp cloves

1 C chocolate chips

Preheat oven to 350. Sift together flour, salt, sugar and baking soda. In a separate bowl combine pumpkin, oil, eggs, water and spices. Pour into the bowl with dry ingredients and mix just until combined. Stir in the chocolate chips. Pour into sprayed muffin cups. Bake until done in the middle, about 15-20 minutes. Devour.

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