When I worked at Whole Foods Market, I looked forward to this time of year because of the pumpkin chocolate chip muffins. I ate a lot of other yummy stuff also, but I particularly like the combination of pumpkin and semi-sweet chocolate.
I do not like pumpkin pie.
Whisk together 1 1/2 cup flour, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp pumpkin pie spice, and 1/2 tsp salt.
With the mixer, beat 1/2 cup butter and 1 cup granulated sugar until fluffy, then add 2 eggs, one at a time, and 1 tsp vanilla extract. Continue beating until smooth. Don’t overbeat, though, as it makes the muffins tough.
On low speed, alternately add 3/4 cup pumpkin puree and the flour mixture, beginning and ending with the flour. Remove from the mixer, and fold in 1 cup semi-sweet chocolate chips.
Grease the muffin tin and bake at 350F for about 20 – 25 minutes. cool in the pan for 5 minutes, then finish cooling on a wire rack.
Eat immediately. Otherwise, they’ll be gone!
They are especially good, I think, while the chips are still warm and melty.
And now that it IS that time of year, I’ll be doing a lot more with pumpkin. I may not like pumpkin pie, but I luves pumpkin in pretty much anything else!