It’s NEARLY Harvest Time!!!

AND I’M SO EXCITED – I JUST CAN’T HIDE IT!!!!!

Harvest time is, by far, hands down, my FAVORITE time of the year.

I LOVE EVERYTHING ABOUT IT – THE WEATHER, cool and crisp – you can be comfy in a sweatshirt and jeans, THE COLORS, reds, oranges and yellows – everything is SO beautiful, and THE FOOD, chili time, apples everywhere and pumpkin anything!!

Finding and buying my first pumpkin of the season may have jump started this excitement, but I was already in the mood since I have made these delicious mini muffins a few times in the past month.

So, if you are like me and may have a canned pumpkin stockpile from last year, then you can make these tomorrow, if not, when you can find canned pumpkin at your local store – grab it, run home and make these right away.

I found this recipe last year on this great site and I am warning you now, once you share them with your children, they may disappear in a matter of minutes!

MINI CHOCOLATE CHIP PUMPKIN MUFFINS
Recipe from Kittencal’s Kitchen

Ingredients

1 3/4 cups FLOUR
1/2 cup WHITE SUGAR
1/2 cup BROWN SUGAR, packed
1 teaspoon GROUND CINNAMON
1/2 teaspoon GROUND GINGER
1/2 teaspoon GROUND NUTMEG
Pinch of GROUND CLOVES (optional)
1 teaspoon BAKING SODA
1/4 teaspoon BAKING POWDER
1/2 teaspoon SALT
2 EGGS
2 teaspoons VANILLA
1/2 cup BUTTER, MELTED
1 cup CANNED PUMPKIN PUREE
1/2 cup MINI SEMI-SWEET CHOCOLATE CHIPS

Preheat oven to 350 degrees.

Grease mini muffin pans.

In a medium bowl, sift first 10 ingredients.

In another bowl, whisk eggs, vanilla and melted butter until well blended; mix in pumpkin puree until combined.

Mix in the dry ingredients to the pumpkin mixture until blended.

Stir in chocolate chips.

Spoon batter into muffin tins, filling about 3/4 full.

Bake for about 10 minutes or until muffins test done.

Makes 48-50 mini muffins.

This post has been linked to www.LifeasMOM.com – Ultimate Recipe Swap: Pumpkin, So Sweet Sunday, Sharing Sunday, Ingredient Spotlight