Hey Pumpkin

Pumpkin Muffins

I don't have to tell you that the days are getting shorter and the air is getting chillier. It's harder to get out of bed. You definitely need something to look forward to in the morning, and these moist, decadent muffins will do the trick. Normally I avoid recipes that call for things like buttermilk, because I never have it on hand. Ever. But I found this recipe on the Fresh Direct website, and since I was already shopping, I could just order it. I've altered it- of course, I am compulsive like that! But it really had way too much pumpkin pie spice in the original. However, I'd like to note that I was using brand-new pumpkin pie spice. If yours is infrequently used, then you might want to bump it up a bit.

Makes 18 muffins

2 1/4 cups all-purpose flour
1 teaspoons pumpkin pie spice (unless it's been sitting around since last Thanksgiving, then 1.5-2 tsps!)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup mini chocolate chips (I really prefer mini- they add a bit of chocolate to each bite!)
1 cup brown sugar, packed
1 cup canned pumpkin
1 teaspoon vanilla extract
1/3 cup buttermilk
1/3 cup vegetable oil
1/4 cup molasses
2 large eggs
18 baking cup liners! Don't forget these- we had to run out in our aprons to get some.

1. Preheat oven to 400° F.
2. Stir together the dry ingredients:  flour, pumpkin pie spice, baking soda and salt in a medium-sized bowl. Stir in the chocolate chips.
3. In a separate mixer bowl, beat the brown sugar, pumpkin, buttermilk, vegetable oil, molasses, vanilla extract and eggs. Add the pumpkin mixture to the flour mixture, stirring only until moist.Don't over beat them- they get tough.
4. Fill the 18 lined muffin cups about 3/4 of the way up. Bake for 15 minutes or until a wooden pick inserted in center comes out clean.
5. Remove muffins from pans immediately and cool on a wire rack before serving.