Pumpkin Muffins w/chocolate chips


 “Autumn...the year's last loveliest smile."~William Cullen Bryant

Autumn has arrived and now that I've turned off the AC, I'm willing to turn on the oven and make some baked goods...or at least instruct my daughter to make them, she's the baker in the family. The recipe for these pumpkin muffins is from Smitten Kitchen and they are moist, pumpkiny perfection (click to our website and we'll give you the direct link for the recipe, or search SK's website). We've made this recipe (it's also her recipe for pumpkin bread) numerous times and it is easy to follow, minimal work and produces perfect results every time!

Here are the adjustments we make:

We reduce the sugar to ¾ c - 1 c because we add dark chocolate chips.

This time around, we replaced the flour with King Arthurs measure for measure gluten free flour and it turned out perfectly.

We use the full can of pumpkin puree for the muffins.

We store them in the freezer when making big batches.

Baked GoodsBethany Larson