Yay for Fall!

It's finally under a 100 degrees here... so even though we don't have any beautiful leaves changing colors, it's finally feeling like a little more like fall! I'm excited to cook up some savory soups, fall goodies, and warm crock pot dishes. Yum. Here's a favorite of our family- my mom has been cooking these up for a long time so I have to credit her for this fabulous recipe. Celebrate fall and cook up some for your fam this weekend!

(Colby helped make these by putting in the chocolate chips- he was throwing them in one at a time yelling, "cannonball!" We haven't swam for a few days so I thought that was hilarious that he would think to say that!)

Pumpkin Chocolate Chip Muffins

1 cup pumpkin

1/2 cup butter, melted

2 eggs

1 TBS pumpkin spice (or 1/2 tsp. nutmeg, 1 tsp. cinnamon, 1/2 tsp. allspice)

1 tsp baking soda

1/4 tsp. baking powder

1/4 tsp salt

1 cup sugar

1 2/3 cup flour

1 cup chocolate chips

Mix together wet ingredients. Mix dry ingredients and fold into mixed wet ingredients. Put in greased muffin tins and bake at 350 for 20-25 degrees. Makes 12 regular muffins or 24 mini muffins.

Tip: Use ice cream or cookie scoops like these for perfect sized muffins every time! The bigger scoop works best for regular muffin pans and the little scoop works best for the mini muffin pans... and for cookies!

Also I usually double the batch- you can put the batter in the fridge to cook some fresh the next day or freeze cooked ones- they freeze great.