pumpkin-y

October is my favorite month. When I was in college, it was decided that this would be the month in which I got married (that wasn’t the case – but it still is a beautiful month). One of the reasons why I love it so much is because the weather is just perfect. I love how cool and fresh each morning feels until the day wakes up to warm sunshine and cool breezes. This month is also particularly kind to our air-conditioning bill. Oh how I love stepping outside and not being hit in the face by a humid-Alabama-wet rag.


It’s not that I particularly enjoy Halloween (in fact I think Halloween takes away from the autumn freshness) – but I love all things harvest-y and pumpkin-y.

One of my favorite treats is pumpkin chocolate chip muffins. I mentioned them earlier. In college, one of my friends did an internship with a church; during this internship, she lived with a family in Charlottesville, VA. While I was visiting my friend, the mother of this household made these muffins. I don’t think I’d eaten anything pumpkin-y in America until that day. I’m sharing that recipe with you. I also love the recipe because it makes a TON of muffins – so you can have 4 for breakfast, 5 for lunch, and 5 for dinner. Just don’t tell your husbands.

Pumpkin Chocolate Chip Muffin Recipe:

Preheat Oven 400 Degrees F.

Combine:

• 3 eggs
• 1 cup oil
• 1 can pumpkin
• 1/2 a bag of semi-sweet chocolate chips (I think I use a bit more, but it's really up to you)
• 3 cups sugar
• 3 cups all purpose flour
• 1 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp nutmeg

*Bake for about 15-20 minutes (depending on your stove); it makes about 36 muffins.