Pumpkin chocolate-chip muffins

These muffins were inspired by recent conversations with my sweet cousin - - who to my delight will soon be moving back to the Pacific Northwest after spending three years at law school in Michigan.  

Despite our love of summer, we both share a deep infatuation with fall.  Even amidst the sunny days and afternoons spent sunbathing at the beach, I can't help dreaming of the approaching season. 

Lauren, here's to you. 

Pumpkin chocolate-chip muffins

Adapted from Joy the Baker 

1 14 oz. can pumpkin (Libby's)

1/2 cup vegetable oil

3/4 cup packed brown sugar

2 eggs

2 tsp vanilla extract

1 3/4 cup all-purpose flour

1/2 tsp salt

1 tsp baking soda

1 tsp (heaping) cinnamon 

1/4 tsp ground nutmeg 

1/4 cup buttermilk 

~3/4 cup semi-sweet chocolate chips 

Preheat: 325

Line a muffin pan with paper or foil liners 

1. In a large bowl, whisk together eggs, oil, brown sugar, vanilla, and pureed pumpkin 

2. In a separate medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt

3. Add dry ingredients to egg pumpkin mixture all at once, folding ingredients together until completely combined.

4. Stir in chocolate chips 

5. Spoon batter into lined muffin pan, filling each cup about 3/4 full

Bake for 15-17 minutes, rotating half-way through, or until a sharp knife when inserted comes out clean. 

Enjoy the sun, get ready for fall.