Pumpkin Chocolate Chip Muffins

During the fall, I can't seem to get enough pumpkin...pumpkin spice latte's, pumpkin candles, and pumpkin baked goods!  In the past, I have made pumpkin pie (of course!), pumpkin bread, pumpkin whoopie pies, pumpkin doughnut muffins, and pumpkin cranberry bread.  Yum!

I thought the Pumpkin Chocolate Chip Muffins on the Life in Grace blog looked delicious.  And they were!

Unfortunately, only half of our family are big pumpkin lovers - myself and Jack.  Michael and Grace don't share the love.  These muffins have a very mild pumpkin flavor and they were a big hit with everyone.  I guess the chocolate chips don't hurt!

I like that this recipe has whole wheat flour.  I might even try to make them a little healthier next time by substituting some apple sauce for part of the oil, like my healthy chocolate muffins.

PUMPKIN CHOCOLATE CHIP MUFFINS

1 1/2 cups flour
1 1/2 cups whole wheat flour
2 cups sugar
4 eggs
1 1/4 cups oil
1 t salt
1 t soda
1/2 t baking powder
2 t vanilla
1 can pumpkin
1 t cinnamon
2 cups choc chips (I only added a heaping cup)

Mix sugar, eggs, and oil in a mixer until light and smooth.  Add the rest of the ingredients (except chocolate chips) and mix well.  Add the chocolate chips.  Bake in muffin tins for 14-18 minutes at 400F.  Made 24 muffins.

Muddy Buddies

I have not been cooking much lately because of our crazy baseball schedule. Most of our meals recently have been things like grilled chicken or quick casseroles that don't deserve blog recognition! So here is an oldie but goodie recipe, perfect for birthday parties, movie nights or snacking.

Chex Muddy Buddies

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.