After reading Christie’s recent post and all of your wonderful comments, looks like I’m not alone in loving this special time of year.
One of my favorite Fall recipes is this delightful and easy-to-make Pumpkin Chipper Muffin. I bake them in mini-muffin pans, not just because they are so darn cute, but also because it doesn’t feel so much like cheating…unless, of course, you eat a handful of them.
Diana McClun’s daughter, Katie, shared the recipe with me several years ago, and it has been popular among my family and friends ever since. When I first started attending PIQF (Pacific International Quilt Festival), I would return home after a long day at the show and whip up several batches just to have them available in my booth the next day. The past few years, I decided to end the midnight-baking madness and substitute a good night’s sleep. Believe it or not, at this last show, I still got comments from shoppers telling me how much they had enjoyed these little treats.
Here’s the simple recipe. For a dowloadable version, simply click on our new “Recipes” tab at the top of the page.
1. Cream together the butter and sugar. Add the eggs and mix thoroughly.
2. Add the canned pumpkin and mix thoroughly.
3. Add the dry ingredients.
4. Stir in the chocolate chips.
5. Grease the bottom of the muffin pan. Fill each muffin mold halfway with batter.
6. Bake for 15 minutes.
Warm out of the oven, they are irresistible. The chocolate just melts in your mouth.
Enjoy this special season of giving.