It’s been a rainy, wet last few days. Good weather for ducks, as the clichéd saying goes. Wet and raw. Soup weather. Spiced cider weather. Chocolate chip pumpkin muffin weather.

Soft, moist, pumpkin with a tinge of cinnamon and cloves, combined with chocolate morsels in the perfect little muffin package. It’s like autumn in a muffin paper. Bake ‘em. Smell ‘em. Eat ‘em. Nom nom nom.

Yes, I have a craving for chocolate chip pumpkin muffins. Are you sure you don’t have one by now?

Maybe it’ll take a few photos to prove to you how good they are…


I thought so. 😉

And now, so you can enjoy more than just photos, here’s the recipe:

Chocolate Chip Pumpkin Muffins
Mix together:

1 tsp. nutmeg
1 tsp. baking soda
1-1/2 tsp. salt
3 cup sugar
1/2 tsp. cinnamon
3-1/2 cups flour


1 cup oil
1 cup chopped nuts (optional)
2 – 15 oz. cans pumpkin
1 tsp. vanilla
12 oz. chocolate chips

Fill muffin cups half way and bake until slightly browned and firm to the touch.