If you’re anything like me, you are deeply affected when seasons change. And there is not a season that affects me more than Fall – it’s beyond my control what it brings me to do.
For example, in the last week I have completely cleaned and organized a toy filled basement, made a chicken chili, cleaned out my closet and got it fall/winter ready, made chicken noodle soup, reorganized my desk, braised a pork shoulder roast (remember this wonderfully ridiculous recipe?), completed some much needed fall shopping (check out this beautiful H&M blouse I got it in a ‘pumpkin’ shade – $9.99!) and baked two batches of these kick%*& pumpkin chocolate chip muffins. All the while wrapped in cozy cardigans while smelling my pumpkin candle and sipping a glass of red (not white!) wine. And now I am currently dealing with the severe urge to paint my nails the darkest shade of purple I can find.
A month ago I would have passed out if I read I had to complete all of the above in a week. Fall Courtney? Bring. It. On.
I LOVE fall. It brings out a really good (/scary?) side of me. I’ve always had a slight attachment to this season but I think it shifted to borderline compulsive once I had L. He was born in October so in my mind fall signals change as well as severe ‘nesting’ mode. Which is a bit odd since I am definitely not currently 8 months pregnant. It’s the best way I can describe it though – I want my home clean and organized and I want my tummy warm and full from a heartier style of cooking. Oh, and some new clothes in the closet.
A great way to satisfy the fall ‘urge’ is with these pumpkin chocolate chip muffins. They are everything the season is about: cozy, orange, warm, satisfying, and sweet. They are unbelievably moist – a real treat with a warm cup of coffee or tea at any point in your day. During a lovely impromptu play date I sent my friends son home with a plate of them still warm from the oven. He, 3 years old, held on to that plate for dear life and would stop at nothing to insist on holding it the entire time until he was finally home munching away on one. Warms my heart!
So, two things – first off all, what is your season and why? I’d love to hear! Secondly – what are you waiting for? Get the eggs on the counter to bring to room temperature for this recipe. I promise that you will ‘fall’ in love.
- 4 eggs, room temperature
- 2 cups sugar
- 1 16 ounce can of pumpkin
- 1 tsp vanilla
- 1 1/4 cups vegetable oil
- 3 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 12 ounces semi sweet chocolate
- Preheat oven to 400 degrees.
- Mix together the eggs, sugar, pumpkin, vanilla and oil in a large bowl. Sift together the dry ingredients then add to the wet ingredients and mix together. Add in the chocolate chips and stir to combine.
- Line a muffin tray with paper cups and scoop batter into the cups.
- Baking for 16 - 20 minutes.
Off to paint my nails!