You probably thought nothing could top the Chocolate-Crusted Pumpkin Cheesecake recipe, and you’re right, but I do have another contribution for your developing “pumpkin + chocolate” recipe collections. This one is partly my own invention (that is, I used an existing recipe but made some significant modifications and substitutions), and it is Chocolate-Chip Pumpkin Muffins. I like to double the recipe so I can eat an entire dozen before anyone notices.

Chocolate-Chip Pumpkin Muffins

1 c. canned pumpkin
2 eggs
1 c. brown sugar
1/2 c. butter, melted
1 t. vanilla
1/2 t. salt
2 t. baking powder
1/2 t. cinnamon
2-1/4 c. flour
3/4 c. chocolate chips

Preheat oven to 350 degrees. Mix together pumpkin, eggs, brown sugar, butter, and vanilla. In a separate bowl, mix together salt, baking powder, cinnamon, flour, and chocolate chips. Combine contents of two bowls and mix. Spoon into 12 papered muffin tins. Bake 25-30 minutes.