It's Fall, Y'all!

Pumpkin muffin pic test.png

Happy Fall, Y’all!  

I don’t know about you, but I’m ready for cooler temperature, candles, sweater weather, and all things pumpkin. This muffin recipe is one of our family’s very favorites over the years. (I have taken this muffin to doula clients who have birthed in the autumn and they rave about it!) Our fourth daughter was born in October and these delicious muffins remind me of her day of birth. I made them a few days before I went into labor, eagerly anticipating the treat of being able to eat SUGAR again! In fact, when my doula asked me what I wanted to eat after her birth, these are what I asked for. NO, they are definitely NOT healthy. I have tried various substitutions for the oil, flour and sugar, but sadly, it’s just not the same. I use MILK chocolate chips instead of semi-sweet chocolate chips.  This is key and makes all the difference. I serve them warm and with a bit of butter. My husband can’t eat just one. You can even bake a batch and freeze because they defrost well. You can thank me later!


Pumpkin Milk Chocolate Chip Muffins

  • 4 eggs

  • 2 c. granulated sugar

  • 16 oz. can pureed  100% pumpkin (NOT pumpkin pie filling)

  • 1.5 c. vegetable oil

  • 3 c. all purpose  flour

  • 2 tsp. baking soda

  • 2 tsp. baking powder

  • 1 tsp. ground cinnamon

  • 1 tsp. salt

  • 1 small pkg. MILK chocolate chips

In a large mixing bowl mix the eggs, sugar, pumpkin, and oil. In a separate bowl, mix the other ingredients and gradually add to the pumpkin mixture. Fold in the milk chocolate chips by hand. Fill paper muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees. Yields 24 muffins

Christina Hodgen