But at Midnight, you'll turn into a pumpkin...

Well, you might, if you eat as many of these as Hubs and my kids have been eating! I read a recipe for chocolate-chip pumpkin muffins the other day, and quickly ran out for pumpkin so that I could make them. I learned a long time ago that my family expects chocolate in their muffins, and as long as it's there, they'll accept any other ingredients without comment or complaint. Bananas, apples, whole-wheat, wheat germ, oatmeal, peanut butter, spelt, now pumpkin. You name it, they'll eat it with chocolate. The first batch was good, and they gobbled them down, but I wasn't satisfied. So I tinkered the recipe a bit and tried again. These are lighter, spicier, and healthier too! Ta da!

Badness's Better Chocolate-chip Pumpkin Muffins

Preheat oven to 375 F

Mix:

1 1/2 cup wholewheat flour
1 cup all purpose flour
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/4 t ground cloves

Set aside, and in a big bowl combine:

1 cup pumpkin puree (NOT pie filling)
1 1/3 cup dark brown sugar
1 egg
1/2 cup buttermilk
1 tsp vanilla (but I was out, and they were fine)

Add the dry ingredients to the pumpkin mixture and stir gently just until combined. When the flour is almost incorporated add chocolate chips. (I used 1/2 of a 350g bag, but you should use as few or as many as you want)

This amount was originally for 12 muffins, but I made 24. The kids and I like the small ones, and Hubs can always eat two. So, if you make 24 you'll want to bake them for about 15 minutes, if you make 12 it'll probably take 20. But keep an eye on them, every oven is different.

Enjoy!